Brothy Pumpkin Soup with Pancetta and Cabbage

Name: Brothy Pumpkin Soup with Pancetta and Cabbage
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 heads garlic; 3 garlic cloves, minced; 8 servings Kosher salt and freshly ground black pepper; 2 small heads napa cabbage, thinly sliced; 1 teaspoons freshly grated nutmeg; 59 milliliters extra-virgin olive oil, plus 2 tablespoons and more for drizzling; 1 onion, finely chopped; 2 onions, quartered; 454 grams pancetta, cut into 1-inch pieces; 1 medium pumpkin or 2 medium butternut squash (5 pounds total), split, seeded, peeled, and cut into 2-inch pieces; 454 grams rutabaga, peeled and roughly chopped; 2 Tbsps minced sage leaves, plus 6 whole leaves, halved; 907 grams smoked turkey wings, or ham hocks

You can never have too many main course recipes, so give Brothy Pumpkin Soup with Pancettan and Cabbage a try. This recipe makes 8 servings with 679 calories, 35g of protein, and 50g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of bay leaves, onions, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Watch how to make this recipe.

Start by making a turkey broth. In a large stockpot, combine the turkey wings, onions, carrots, garlic, rutabaga, celery, bay leaves, and 1 gallon cold water (or enough to cover by at least 3 inches). Bring the water to a boil, reduce the heat and simmer for 45 minutes, skimming when you feel like it to remove any impurities that float to the top.

Ingredients you will need

Turkey Broth

Turkey Wings

Bay Leaves

Rutabaga

Carrot

Celery

Garlic

Onion

Water

Equipment you will use

Pot

Remove from the heat and strain into a large pot or bowl, pressing on the vegetables and meat to extract as much flavor as possible. Discard the vegetables, turkey, and herbs. Cool the broth to room temperature before storing in the refrigerator, or chill it down over ice first. When chilled, skim the surface again for any additional impurities. This can be done up to 3 days in advance.

Ingredients you will need

Vegetable

Extract

Whole Turkey

Broth

Herbs

Meat

Ice

Equipment you will use

Bowl

Pot

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Toss the pumpkin in a large mixing bowl with the 1/4 cup olive oil, nutmeg, minced sage, salt, and lots of pepper. Dump the pumpkin onto a cookie sheet, spread it out to a single layer, and roast for 45 minutes or until very tender.

Ingredients you will need

Olive Oil

Pumpkin

Nutmeg

Pepper

Spread

Sage

Salt

Equipment you will use

Baking Sheet

Mixing Bowl

Now that you've got the elements, you can put the soup together. Put a large stockpot over medium-low heat.

Ingredients you will need

Soup

Equipment you will use

Pot

Heat the 2 tablespoons of extra-virgin olive oil, add the whole sage leaves, and saute for 1 minute.

Ingredients you will need

Extra Virgin Olive Oil

Sage

Add the pancetta and cook for 2 to 3 minutes to render out some of that delicious fat. Toss in the minced garlic and onion and cook for 2 minutes or until the onion is translucent.

Ingredients you will need

Minced Garlic

Pancetta

Onion

Add the cabbage and cook, stirring, for 3 to 5 minutes or until the cabbage is wilted.

Ingredients you will need

Cabbage

Pour the strained, cooled broth into the pot and bring to a gentle simmer. Taste the soup and then season with salt and pepper. Ladle the soup into bowls and garnish with several pieces of pumpkin and a drizzle of olive oil.

Ingredients you will need

Salt And Pepper