Roasted Pumpkin, Pancetta And Sage Soup

12 faves
More from this source
Closet Cooking
Nutrition per serving    (USDA % daily values)
CAL
2680
FAT
492%
CHOL
464%
SOD
107%

Comments

Add a comment

Ingredients for 4 servings

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

You might also like

Pancetta Pumpkin Fritters
Cuisinart
Roasted Butternut Pumpkin Soup
Veggie Num Num
Baked Pasta With Roasted Pumpkin & Bacon
One Hungry Mama
Roast Pumpkin, Coconut And Chilli Soup
Donal Skehan
Roasted Pumpkin Salad Recipe
101 Cookbooks
Quinoa Salad W/ Roasted Pumpkin And Orange
Veggie Num Num
Roasted Pumpkin Wedges With Sage
Whole Living
Roasted Pumpkin
Whole Living
Roasted Tomato & Red Lentil Soup W Spicy Pepita...
Veggie Num Num
Honey Dukkah Roasted Pumpkin & Tofu
Veggie Num Num