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Roasted Pumpkin, Pancetta And Sage Soup

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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
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