Brothy Pumpkin Soup With Pancetta And Cabbage Recipes

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PUMPKIN, PENNE AND CABBAGE



Pumpkin, Penne and Cabbage image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Salt
1 medium butternut squash, or 1 small cooking/sugar pumpkin, peeled and cut into bite-size pieces
Olive oil cooking spray
Freshly ground pepper
Freshly grated nutmeg
A pinch of saffron threads
2 cups chicken stock
1 pound of white/green cabbage, cut into fat julienne
6 tablespoons butter
18 to 20 fresh sage leaves
1 pound penne
1 cup freshly grated Parmigiano-Reggiano, plus some for topping

Steps:

  • Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil. Arrange the squash on a baking sheet and spray with the cooking spray to lightly coat; season with salt, pepper and a little nutmeg. Roast to tender and brown at the edges. Place the saffron in the chicken stock in a medium pot and add the cabbage. Bring to a low boil, then reduce the heat to a simmer. Cook the cabbage to very tender, about 20 minutes. Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp. Remove to a towel, and then crumble the leaves. Lightly brown the butter. Boil the pasta in salted water to al dente, reserve 1/2 cup starchy water, then drain. Toss the pasta with the starchy water, squash, cabbage and stock, browned butter, crumbled sage and cheese. Toss for 2 minutes to absorb the sauce, then place in casserole and cool. Store for a make-ahead meal. To reheat, bake at 375 degrees F, loosely covered with foil. Then top with a little cheese, and broil to crisp up the edges.

FIVE-SPICE PUMPKIN SOUP



Five-Spice Pumpkin Soup image

Even using canned pumpkin puree, this soup is creamy and flavorful and most importantly quick! Garnish with pancetta, chopped fresh herbs, pomegranate seeds, or all three!

Provided by Edible Times

Categories     Pumpkin Soup

Time 55m

Yield 6

Number Of Ingredients 14

4 ounces pancetta, diced
2 teaspoons olive oil
1 small yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 large bay leaves
6 cups chicken stock
2 (15 ounce) cans pumpkin puree
1 tablespoon apple cider vinegar
5 sprigs fresh thyme
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch freshly grated nutmeg
kosher salt and ground black pepper to taste
½ cup heavy cream

Steps:

  • Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
  • Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
  • Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
  • Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

Nutrition Facts : Calories 209 calories, Carbohydrate 21.3 g, Cholesterol 34.5 mg, Fat 13 g, Fiber 8 g, Protein 6.5 g, SaturatedFat 6.2 g, Sodium 1187.7 mg, Sugar 6 g

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