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In a large enameled cast-iron casserole, heat 4 tablespoons of the olive oil and cook the onion, garlic, potato and pumpkin together, covered, over medium-low heat until softened, about 8 minutes. Add the stock, bring to a boil, reduce heat to a simmer and simmer for about 30 minutes, until the vegetables are very tender.
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While the vegetables are simmering, make the tea infusion: In a cup, steep the sage tea in the boiling water for 10 minutes. Strain the tea.
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Puree the soup with an immersion blender in the pot or, working in batches, in the bowl of a food processor, returning it to the pot. Add the tea and bring to a simmer. Season the soup with honey, balsamic, salt and pepper.
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In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the scallion greens and cook over high heat until softened, about 30 seconds. Season with salt.
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Ladle the soup into bowls and sprinkle lightly with toasted pumpkin seeds, and scallions. Drizzle olive oil over the surface. Garnish with fresh sage leaves. Serve.