This is my favorite pumpkin soup recipe. I created it after I had eaten a magnificent butternut squash ravioli with brown butter and sage at Olives restaurant near Boston, chef-owner Todd English’s home base. I had to see if I could make a soup that could remind me of its perfectly balanced flavors. I played with the spices and ingredients, and found that white beans gave me better results than pasta. Whenever I taste this soup, it reminds me of that meal at Olives. I am thankful to Chef Todd for inspiring me to create bold and spirited dishes.

Instructions:

2^1/2 pounds pumpkin, peeled and cut into
3/4-inch cubes, divided
1^1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
4 tablespoons butter
4 whole cloves garlic, peeled
1 large Spanish onion, peeled and chopped
2 ribs celery, diced
5 carrots, peeled and sliced
10 cups chicken stock
1/2 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/2 cup freshly grated Parmesan cheese, plus additional, for garnish
1/2 cup cream sherry
Kosher salt and freshly ground black pepper, to taste
2 cups cooked cannellini beans
1/4 cup torn fresh basil leaves, for garnish

Directions:

Preheat the oven to 425°F. Place 3 cups of the pumpkin in a roasting pan. Drizzle with the olive oil and season with salt and pepper. Bake for 25 to 30 minutes, or until soft and brown on the outer edges. Set aside.

Melt the butter in a stockpot over mediumhigh heat. Add the garlic, onion, celery, and carrots. Sauté for 5 minutes. Add the remaining pumpkin and sauté for an additional 5 minutes. Add the stock, sage, and nutmeg. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 30 to 35 minutes, or until the vegetables are soft and tender. Remove from the heat and add the brown sugar, cheese, and sherry. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Season with salt and pepper. Add the cannellini beans and the reserved roasted pumpkin chunks. Stir well. Serve in big, deep bowls with the basil leaves and freshly shaved Parmesan cheese.

Makes 12 to 14 servings.