Average: 5 (1 vote)
Active time
35 minutes
Total time
1 hour 30 minutes
14 servings

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

  1. 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.
  2. 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.
  3. 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”


Calories: 192
Protein: 9 grams
Fat: 9 grams
Saturated Fat: 4 grams
Carbohydrates: 16 mg
Fiber: 3 grams
Sodium: 335 mg + salt to taste.

Yield: 14 servings

How'd it Taste?

I did a couple of alterations but great taste. No sugar, twice the beans and a little cloves too. We sprinkled on the cheese instead of stirring it in. This is a keeper!!

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