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hellyeahrecipes:

Roasted Pumpkin and Pancetta 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

1. Heat the oil in a large sauce pan over medium-high heat.
2. Add the pancetta and cook until just before it starts to get crispy, about 7-10 minutes and set it aside.
3. Add the onion, celery and carrot and saute until tender, about 7-10 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Puree a quarter of the beans in a food processor with some of the chicken broth.
6. Add the beans, broth, pumpkin puree, pancetta, smoked turkey leg, sage and bay leaf and bring to a boil.
7. Season with salt and pepper, reduce the heat and simmer for about 20-30 minutes.
8. Remove the turkey leg, shred the meat and mix it back into the soup.
9. Serve garnished with crispy fried pancetta, sage leaves and pepitas.