Pumpkin White Bean Soup

Pumpkin and White Bean Soup

INGREDIENTS

2 ½ lbs. pumpkin, peeled and cut into 3-in. chunks

Olive oil as needed

Kosher salt to taste

Freshly ground black pepper to taste

4 tablespoons unsalted butter

5 carrots, sliced

2 ribs celery, diced

6 cloves garlic

1 Spanish (sweet) onion, chopped

10 cups chicken stock

½ teaspoon fresh sage

½ teaspoon nutmeg

½ cup brown sugar

½ cup cream sherry

½ cup grated Parmigiano-Reggiano cheese — plus additional for garnish 

2 cups cooked cannellini beans

¼ cup fresh basil, torn

INSTRUCTIONS:

Combine 3 cups pumpkin in a roasting pan with olive oil to coat, salt and pepper. Roast at 425°F for 20 minutes or until soft and brown. Melt butter in a heavy-bottomed pot over medium-high heat. Add remaining pumpkin, carrots, celery, garlic and onion; sauté in olive oil for 5 minutes. Add stock, sage and nutmeg; bring to a boil then reduce heat to medium. Simmer, covered, until the vegetables are tender, about 30 minutes. Remove from heat; add sugar, sherry and cheese. Purée until smooth; season with salt and pepper. Stir in beans and roasted pumpkin. Garnish with basil and cheese.