Hearty vegetable soup with pumpkin and sage

Ingredients:

• 900 g smoked turkey wings or pork knuckle for broth
• 1 pumpkin 2200 g, peeled and seeded, cut into 5 cm pieces.
• 2 onions, quartered, plus 1 finely chopped onion
• 2 coarsely chopped carrots
• 0.5 head of garlic, plus 3 finely chopped garlic cloves
• 450 g peeled and coarsely chopped rutabaga
• 2 coarsely chopped celery stalks
• 2 bay leaves
• 0.25 cups olive oil, plus extra for drizzling
• 0.5 tsp. nutmeg
• 2 tbsp chopped sage leaves and 6 whole leaves, cut in half
• 450 g pancetta, cut into 2.5 cm pieces.
• 2 small heads Napa cabbage, thinly sliced

Preparation:

1. Start by making the brothPlace the turkey wings, onion, carrot, garlic, rutabaga, celery, bay leaf, and 4 liters of cold water in a large saucepan. Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off any foam occasionally.
   
   Remove from heat and strain into a large saucepan or bowl, mashing the vegetables and meat; you won't need them anymore, as they've already released their flavor. Cool the broth to room temperature before refrigerating. Once cool, skim off any impurities from the top again. The broth can be made in advance and will keep for up to 3 days.
2. Preheat oven to 190°C.
   
   In a large bowl, toss the squash with 1/2 cup olive oil, nutmeg, chopped sage, salt, and plenty of pepper. Transfer the squash to a baking sheet, spread it out in an even layer, and roast for 45 minutes, until very tender.
3. Now you have all the ingredients to make the soup. Place a large saucepan over medium heat.
   
   Make a bacon fryHeat 2 tablespoons of olive oil in a frying pan and add whole sage leaves, sautéing for 1 minute. Add the pancetta and cook for another 2-3 minutes to render some of the fat. Add the minced garlic and onion, cooking for about 2 minutes more, until the onion is translucent. Add the cabbage and cook, stirring, for another 3-5 minutes, until the cabbage is wilted. Pour the strained, cooled broth into the pan and bring to a simmer. Taste the soup and season with salt and pepper to taste.
4. Ladle the soup into bowls, garnish with a few pieces of pumpkin and add a drizzle of olive oil.