4poundspie pumpkinpeeled, seeded and cut into 2-inch chunks
4large sweet-tart applesunpeeled, cored and cut into eighths
¼cupextra-virgin olive oil
1 ¼teaspoonssaltdivided
¼teaspoonfreshly ground pepper
1tablespoonchopped fresh sage
6cupsreduced-sodium vegetable broth
⅓cupchopped hazelnutstoasted
Instructions
Preheat oven to 450 degrees F.
Toss pumpkin, apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer one-third of the pumpkin and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with toasted hazelnuts.