Instructions: * Note: Fresh udon noodles are available at well-stocked supermarkets and Asian markets.

Heat the broiler. Place the stock in a saucepan over medium heat.

Heat the oil in a large stockpot over medium heat and add the onion. Cook until softened, 5 to 6 minutes.

Stir the cinnamon, ginger, nutmeg, cayenne and all but 1 tablespoon of the sage leaves into the onion and cook until aromatic, about 30 seconds. Add the pumpkin puree and stir to combine. Pour in the hot stock and bring to a boil. Reduce the heat and simmer the soup for 10 minutes.

Meanwhile, make the sage butter croutons by mixing the reserved tablespoon of sage with the softened butter. Season with salt and pepper to taste. Cut the baguette on a bias in 12 to 16 long, thin slices and spread with the butter.

Add the udon noodles to the soup and simmer for another 5 minutes. While the noodles are cooking, place the buttered baguette slices under the broiler until the butter has melted and the edges of the bread start to brown, about 2 minutes.

Remove the soup from the stove, add the brown sugar and season generously with salt and pepper to taste.

Divide the soup among serving bowls and serve each portion with several sage butter croutons on the side or on top, resting on the sides of the bowl.

This recipe yields 4 to 6 servings.

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