Soups & Stewsclosetcooking
Roasted Pumpkin, Pancetta and Sage Soup
A thick and hearty roast pumpkin soup with pancetta, sage, white beans and smoked turkey that is just packed with flavour!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- food processor
📝 Preparation Steps
1
Heat the oil in a large sauce pan over medium-high heat.
2
Add the pancetta and cook until just before it starts to get crispy, about ⏱️ 7-10 minutes and set it aside.
3
Add the onion, celery and carrot and saute until tender, about ⏱️ 7-10 minutes.
onion (diced)1 cup
4
Add the garlic and saute until fragrant, about a minute.
garlic (chopped)3 cloves
5
Puree a quarter of the beans in a food processor with some of the chicken broth.
6
Add the beans, broth, pumpkin puree, pancetta, smoked turkey leg, sage and bay leaf and bring to a boil.
pumpkin puree2 cupssage, thinly sliced1 tablespoon
7
Season with salt and pepper, reduce the heat and simmer for about ⏱️ 20-30 minutes.
8
Remove the turkey leg, shred the meat and mix it back into the soup.
9
Serve garnished with crispy fried pancetta, sage leaves and pepitas.
sage, thinly sliced1 tablespoon
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