This is a great soup for autumn, with a hearty mix of pumpkin and beans. While it takes a little bit more time than some soups, you'll have plenty to put in the freezer for weeks to come. Make it ahead and then enjoy after a brisk walk outside admiring the leaves.
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
Adapted from “The New England Soup Factory Cookbook”
Dianne says: 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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