Rich vegetable soup with pumpkin and sage

A rich vegetable soup with pumpkin and sage – a detailed recipe cooking. Time: 4 час. 15 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 900 gr. smoked turkey or pork shank wings for broth
• 1 pumpkin per 2200 gr., Peeled from seeds and peel, cut into pieces of 5 cm.
• 2 onions, chopped into quarters, plus 1 finely chopped bulb
• 2 coarsely chopped carrots
• 0.5 heads of garlic, plus 3 finely chopped cloves garlic
• 450 gr peeled and coarsely chopped rutabaga
• 2 coarsely chopped celery stalks
• 2 bay leaves
• 0.25 Art. olive oil and optionally for spraying
• 0.5 tsp nutmeg
• 2 tbsp. l chopped sage leaves and 6 whole leaves, cut in half
• 450 gr pancetta, cut into pieces of 2.5 cm.
• 2 small heads of cabbage napa, thinly chopped

Recipes with similar ingredients: pumpkin, rutabaga, celery, carrots, Chinese cabbage (Napa), pancetta, nutmeg, bay leaf, sage

Recipe preparation:

1. Start by making the broth. Into a large pot fold the turkey wings, onions, carrots, garlic, swede, celery, bay leaf and 4 l. cold water. Bring to a boil, dodge fire and simmer slowly for 45 minutes, periodically removing the foam. Remove from heat and strain into a large pot or bowl, kneading vegetables and meat, they will no longer be needed, because they have already given their the aroma. Cool the broth to room temperature before refrigerate. When it cools, peel off the top again any impurities. The broth can be prepared in advance, it can be stored up to 3 days.
2. Preheat the oven to 190 ° C. Mix the pumpkin in a large bowl with 0.25 Art. olive oil, nutmeg, chopped sage, salt and plenty of pepper. Pour the pumpkin onto a baking sheet spread in one even layer and bake for 45 minutes until it is will become very tender.
3. Now you have all the ingredients to collect the soup. Put large pan over medium heat. Do the frying with bacon: heat in a pan 2 tbsp. l olive oil and add whole sage leaves, fry for 1 minute. Add panchetta and cook another 2-3 minutes to melt some of the fat. Add chopped garlic and onions, cook for about 2 minutes, until the onion becomes clear. Add cabbage and cook, stirring for another 3-5 minutes until the cabbage withers. Pour in strained, chilled broth in a saucepan and bring to a slow boiling. Try the soup and season with salt and pepper to taste.
4. Pour the soup into plates, garnish with a few pieces of pumpkin and add olive oil.