Hearty Bacon Pumpkin Stew
1 Small Pie Pumpkins or 5 large Sweet Potatoes (Peeled and cubed)
1 Yellow Onions (Diced)
2-3 Celery Stalks (Diced)
3 Cloves of Garlic (Minced)
2.3 cups Kale (Leaves removed from stalks)
1/2 lb thick cut bacon (Sliced to half inch strips)
2 cups White Wine
6-8 cups Chicken Stock
1/2 Tbs Cinnamon
1/2 Tbs Dried Thyme
2 Bay Leaves
Salt and Pepper to taste
1 can Cannellini Beans (Drained and rinsed)
Fresh Lemon juice to taste
Cook the bacon in a large soup pot over medium heat. Once crisp, remove from the pot with a slotted spoon and set aside. Add the onion and celery to the pot and cook in the bacon grease until translucent and softened. Add the garlic and cook for an additional 30-60 seconds before increasing the heat to medium high and adding the white wine.
Let the wine cook down until the liquid is reduced by half. Add the cubed pumpkin and the chicken stock and bring to a boil. Reduce the heat to medium and simmer until the pumpkin is softened. Add the kale and continue to simmer for a couple more minutes before adding the beans, the reserved bacon, and the spices. Add the salt and pepper to taste as well as the fresh lemon juice.
Cover the coup and set aside for 30-60 minutes to let the flavors meld and develop.
Serve warm topped with parmesan and with fresh French baguettes for a perfect fall feast!