Brothy Pumpkin Soup with Pancetta and Cabbage

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It was good...

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When I first saw this recipe I didn't think any one in my family would like it, they are some pretty picky eaters. I came about this recipe by "MISTAKE". I had a fresh Pumpkin left over from Halloween and I didn't want it to go to waste, so I went in search for a recipe. My first instinct was a dessert recipe. I had not even considered making a savory recipe with it. Once I saw the video I though sure why not. It looked easy and delicious. I had all the ingredients except the Pancetta, I used some left over Ham I had from Thanksgiving and I used regular Chicken Broth rather than make my own. I served it with some crusty bread and I had a meal, It was perfect for this cold day and my family enjoyed it, they even came back for seconds. They LOVED IT!!

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You will definately want 2nds. It was easy to make, especially with the video. I couldn't find panchetta or fresh nutmeg after 3 stores so I used smoked bacon and 1/4 tsp. ground nutmeg. I also used 51/2 cups of low sodium chicken broth. The sage on the roasted pumpkin was delicious.

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Excellent, great flavors and super easy to make!! I used chicken stock for convenience and turkey bacon instead of pancetta since i didn't have any and it tasted really good! When the pumpking came out of the oven it was delicious, you could almost just serve it like that!

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Maybe it was just me, but the pumpkin had so little flavor, and the rest of the soup was pretty bland as well. The cabbage and the pancetta were really good, but everything else was a disappointment. I used a beef broth that I had made earlier, so maybe that was the problem. I tried making it better by adding all sorts of herbs and spices but it didn't really work.

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I made and served this soup today (the day after Christmas for lunch. It was delicious! The flavors were so simple and clean. I used my immersion blender a bit on the chunks because it was a gift that I couldn't wait to use. Store-bought chicken stock was also used for convenience.