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Roasted Pumpkin, Pancetta and Sage Soup
- 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
Directions:View on Closet Cooking
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