Pumpkin Soup With Crispy Sage Leaves

By Oprah
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3 pounds pumpkin , peeled, seeded, and cut into 1-inch cubes

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 medium Vidalia or other sweet onion , sliced 1/4-inch thick

6 cloves garlic , peeled and halved lengthwise

1/2 cup plus 2 teaspoons grapeseed oil

5 cups vegetable or chicken stock

2 sticks cinnamon

3 green cardamom pods or 3 teaspoons ground cardamom

1 small Thai or jalapeno chile pepper , seeded and chopped

13 fresh sage leaves

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