Roasted Pumpkin, Pancetta And Sage Soup

Ingredients

• 2 tablespoons olive oil
• 1/2 pound pancetta, diced
• 1 cup onion (diced)
• 1/2 cup carrot (diced)
• 1/2 cup celery (diced)
• 3 cloves garlic (chopped)
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 2 cups chicken broth
• 2 cups pumpkin puree
• 1 smoked turkey leg
• 1 tablespoon sage, thinly sliced
• 2 bay leaves
• salt and pepper to taste
• 1/4 cup sliced pancetta, cooked and crumbled
• 8 sage leaves, sauteed in butter until crispy
• 1/4 cup pepitas, toasted