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Brothy Pumpkin Soup With Pancetta And Cabbage Recipe

Nutrition per serving    (USDA % daily values)
CAL
658
FAT
136%
CHOL
58%
SOD
43%

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Ingredients for 8 servings

3 garlic cloves, minced

1/2 teaspoon freshly grated nutmeg

2 carrots, roughly chopped

Kosher salt and freshly ground black pepper

2 small heads napa cabbage, thinly sliced

1 onion, finely chopped

2 tablespoons minced sage leaves, plus 6 whole leaves, halved

1/2 head garlic

1 pumpkin or 2 medium butternut squash (5 pounds total), split, seeded, peeled, and cut into 2-inch pieces

1/4 cup extra-virgin olive oil, plus 2 tablespoons and more for drizzling

2 celery stalks, roughly chopped

2 pounds smoked turkey wings, or ham hocks

1 pound pancetta, cut into 1-inch pieces

1 pound rutabaga, peeled and roughly chopped

2 onions, quartered

2 bay leaves

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