Pumpkin and White Bean Soup (NES)

By hmp13

Ingredients

• 2 1/2 pounds pumpkin, peeled and cut into 3/4 inch cubes, divided
• 1 1/2 tablespoons olive oil
• Salt and pepper
• 4 tablespoons butter
• 4 whole cloves garlic, peeled
• 1 large onion, peeled and chopped
• 2 ribs celery, diced
• 5 carrots, peeled and sliced
• 10 cups chicken stock
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon ground nutmeg
• 1/2 cup packed brown sugar
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup cream sherry
• Salt and pepper
• 2 cups cooked cannellini beans

Preparation

Step 1

Preheat the oven to 425 degrees. Place 3 cups of the pumpkin in a roasting pan. Drizzle with the olive oil and season with salt and pepper. Bake for 25 to 30 minutes, or until soft and brown on the outer edges. Set aside.

Melt the butter in a stockpot over medium-high heat. Add the garlic, onion, celery and carrots. Sauté for 5 minutes. Add the remaining pumpkin and sauté for an additional 5 minutes. Add the stock, sage and nutmeg. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 30 to 35 minutes, or until the vegetables are soft and tender. Remove from the heat and add the brown sugar, cheese, and sherry. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Season with salt and pepper. Add the cannellini beans and the reserved roasted pumpkin chunks. Stir well.