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Pumpkin Soup with Sage and Bacon

Pumpkin Soup with Sage and Bacon


2 tablespoon butter
1 large onion, finely chopped
1 clove garlic, finely chopped
1 cup dried cannellini beans (giant white beans), cleansed and soaked.
1pound potatoes
2-1/4 cup pumpkin flesh, diced
2-3/4 cup vegetable stock + additional as needed
1cup heavy cream
2 teaspoons ginger, grated
1/2 teaspoon lemon juice
1/4 teaspoon grated nutmeg
  salt and freshly ground pepper, to taste
6 slices bacon, fried crisp and diced
5 fresh sage leaves, fried in bacon grease for 30 seconds, minced.

Cooking Instructions

In a large sauce pan or soup pot, heat butter over medium heat. When melted, add onion and sauté until translucent. Add garlic and stir fry from 2 minutes, until fragrant. Add potatoes and pumpkin, and cook for 4 minutes. Add vegetable stock and dried beans and bring to a boil. Cover and cook for 25 to 30 minutes until pumpkin and potatoes are tender.

Using a blender, or stick blender, puree soup until smooth. Return to heat, add cannellini beans and simmer for 1 to 2 hours until beans are tender. Add additional stock if soup thickens too much.

Remove from heat. Add cream and stir to combine. Add a bit more stock if needed to reach desired consistency. Add ginger, lemon juice, nutmeg, bacon and sage leaves. Stir into soup. Season with salt and pepper to taste. Serves 4 to 6.

Equipment List

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