Roasted Pumpkin, Pancetta and Sage Soup

Name: 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 vegetable broth or chicken broth or chicken stock; 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

Roasted Pumpkin, Pancetta and Sage Soup was pinched from <a href="https://www.closetcooking.com/roasted-pumpkin-and-pancetta-soup/" target="_blank" rel="noopener">www.closetcooking.com.</a>

INGREDIENTS

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2 tablespoons olive oil

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1/2 pound pancetta, diced

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1 cup onion (diced)

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1/2 cup carrot (diced)

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1/2 cup celery (diced)

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3 cloves garlic (chopped)

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1 (19 ounce) can cannellini beans, drained and rinsed

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2 cups vegetable broth or chicken broth or chicken stock

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2 cups pumpkin puree

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1 smoked turkey leg

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1 tablespoon sage, thinly sliced

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2 bay leaves

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salt and pepper to taste

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1/4 cup sliced pancetta, cooked and crumbled

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8 sage leaves, sauteed in butter until crispy

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1/4 cup pepitas, toasted

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