In a large, high-lipped 5- or 6-quart sauté pan, add olive oil and pumpkin and cook for 4 minutes, stirring occasionally. Add pear, onion and sage and cover, keeping lid slightly ajar to allow steam to escape.
Cook 8 to 10 minutes more, until pear and pumpkin are tender. Add vegetable broth and heat, covered, until fruit is soft. Pour ingredients into the bowl of a blender or food processor (this may need to be done in batches) or blend in sauté pan using an immersion blender; blend until smooth. If desired, pour soup through a fine-mesh sieve for a smoother texture.
Season with salt and pepper to taste, top with pepitas or fresh pear slices and serve.
Notes
- Make in advance: This soup doesn't take too long to make, but it is great when you get to make it in advance, store in the fridge, and reheat when you are ready.- Pumpkin: You can use canned pumpkin, however, the flavor won't be as strong as most canned pumpkin is actually just squash.