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1
Start by making a turkey broth.
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2
In a large stockpot, combine the turkey wings, onions, carrots, garlic, rutabaga, celery, bay leaves, and 1 gallon cold water (or enough to cover by at least 3 inches).
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3
Bring the water to a boil, reduce the heat and simmer for 45 minutes, skimming when you feel like it to remove any impurities that float to the top.
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4
Remove from the heat and strain into a large pot or bowl, pressing on the vegetables and meat to extract as much flavor as possible.
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5
Discard the vegetables, turkey, and herbs.
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6
Cool the broth to room temperature before storing in the refrigerator, or chill it down over ice first.
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7
When chilled, skim the surface again for any additional impurities.
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8
This can be done up to 3 days in advance.
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9
Preheat the oven to 375 degrees F.
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10
Toss the pumpkin in a large mixing bowl with the 1/4 cup olive oil, nutmeg, minced sage, salt, and lots of pepper.
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11
Dump the pumpkin onto a cookie sheet, spread it out to a single layer, and roast for 45 minutes or until very tender.
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12
Now that you've got the elements, you can put the soup together.
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13
Put a large stockpot over medium-low heat.
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14
Heat the 2 tablespoons of extra-virgin olive oil, add the whole sage leaves, and saute for 1 minute.
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15
Add the pancetta and cook for 2 to 3 minutes to render out some of that delicious fat.
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16
Toss in the minced garlic and onion and cook for 2 minutes or until the onion is translucent.
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17
Add the cabbage and cook, stirring, for 3 to 5 minutes or until the cabbage is wilted.
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18
Pour the strained, cooled broth into the pot and bring to a gentle simmer.
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19
Taste the soup and then season with salt and pepper.
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20
Ladle the soup into bowls and garnish with several pieces of pumpkin and a drizzle of olive oil.
