Pumpkin Soup with Italian Sausage

I finally got the recipe down to perfection! 

Ingredients
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage
2 tablespoons of flour
1tbspoon of honey
1/4tsp nutmeg
1tsp curry
3 cups chicken stock
1 cup cream
1cp of cooked sausage
1 cp of shredded cheddar cheese
Salt and freshly ground pepper

Directions
1. In a stockpot over medium heat, melt butter and saute onion, carrot, apple and sage until all are tender, about 8 to 10 minutes.
2. Puree the above and add the roasted pumpkin in blender or food processor. Return the puree to the pot.
3. In a bowl add to chicken stock: nutmeg, honey and flour.
4. Add chicken stock mix to puree and simmer for 15 min.
5. Then add the cream, curry and sausage. Simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Top with Cheddar cheese.

Divide soup among 4 soup bowls and serve immediately.

Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.