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Pumpkin soup with brie and pancetta
Ingredients
  • 5 cups peeled, cubed butternut squash
  • 3 cloves garlic, smashed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh sage, plus more for serving
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cinnamon
  • kosher salt and pepper
  • 2 cups whole milk
  • 2 cups low sodium veggie or chicken broth
  • 6 to 8 ounces brie, rind removed
  • 2 tablespoons butter
  • 4 ounces thinly sliced pancetta
  • cream, for topping (optional)
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