Pumpkin Soup with White Beans & Sage

Pumpkin Soup with White Beans & Sage

*Adapted from Marjorie Druker, New England Soup Factory

Ingredients

  • 2.5 lbs pumpkin, peeled and chopped into 3/4" cubes
  • 1.5 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and left whole
  • 2 ribs celery, diced
  • 1 large Spanish onion, diced
  • 5 large carrots, peeled and diced
  • 4 tbsp unsalted butter
  • 10 cups vegetable broth
  • 1/2 tsp rubbed sage
  • 1/2 tsp ground nutmeg
  • 1/4 cup packed light brown sugar
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup cream sherry
  • 2 cans (15.5 oz) cooked cannellini beans, rinsed
  • Salt and pepper, to taste
  • grated Parmesan, for garnish
Read the whole recipe on Steph in Thyme