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
- 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.
Adapted from “The New England Soup Factory Cookbook”