Pumpkin Soup with Sage & Pancetta
3:30:00 PM
Fall means the return of soup! After so many warm summer months without soup, I just couldn't wait another day to start marking soup. In fact, I have started making soups non-stop in the last couple weeks. The temp might still be in the 90s here in LA but that won't stop me. Here's a lovely Pumpkin Soup recipe that is creates a lovely light, silky pumpkin broth that has a nice sage flavor. With the chicken broth, sage and pancetta, the flavors remind me of Thanksgiving stuffing, but in soup form of course. Enjoy!
INGREDIENTS
1 tablespoon olive oil or butter
1 tablespoon fresh sage, finely chopped
1 medium onion, chopped
1/2 cup diced pancetta (4oz package)
2 carrots, chopped
3 ribs celery, chopped
1/2 cup dry white wine (such as Chardonnay)
2 cups canned pumpkin puree (16 oz package)
2-3 dried bay leaves
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
4 cups chicken broth (32 oz package)
2 cups water
Salt to taste and also depending on whether you use low sodium chicken broth
Toasted pumpkin seed oil (optional for serving)
HOW TO MAKE THIS RECIPE
- In a large stock pot over medium/high heat, add the oil, sage, onions and pancetta. Stir for 5 minutes until onions become translucent, the sage aromatic, and the pancetta begins to release fat. Add the carrots and celery and cook for additional 10 minutes, stirring occasionally, until the vegetables soften slightly and pancetta begins to lightly brown.
- Stir in the wine, pumpkin puree, bay leaves, thyme, and black pepper. Add the chicken broth and water and bring to a simmer. Reduce heat and simmer, covered for 15 minutes until the carrots are tender. Add salt to taste, remove the bay leaf and serve with sprinkling of pumpkin seed oil and a piece of your favorite crusty bread.
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