Pumpkin, Farro and Escarole Soup

After a day of raking leaves, this is a cozy-comforts soup to warm you up while you savor a
season favorite.

5 Tbs Extra virgin Olive Oil
2-3 Garlic Cloves – sliced
1 Onion – chopped
1-2 Fresh Sage Leaves – or to taste
1 Cup Farro
¾ Lb Piece Pumpkin or Butternut Squash -peeled, seeded, diced
2 ½ Qts Vegetable or Chicken Broth
Sea Salt – to taste
Freshly Grated Romano Cheese – optional
6 Oz Escarole – roughly chopped
Freshly Ground Black Pepper – to taste

Note: Only use a pumpkin that is suitable for eating like a pie-pumpkin.

In a soup pot, warm the olive oil over medium heat and then add the garlic and cook only until
fragrant and slightly browned. Do not let it burn. Next add the onion, sage and saute’ all
together, stirring frequently, only until the onion has softened. Stir in the farro and saute’ for a
minute or two just enough to coat it with the hot oil. Add the pumpkin or squash and continue
to saute’ until it begins to sweat, about -10 minutes.

Pour in the broth, stirring to combine all together and slowly bring to a boil. Reduce the heat to
medium-low and simmer covered for about 10 minutes. Remove cover and continue cooking
for an additional 30-35 minutes. The farro should still be a little chewy and the pumpkin
should be soft but not mushy.

Remove the sage leaves and discard and stir in the escarole. Simmer just until the escarole is
tender and not falling apart, about 5-6 minutes.

Season with salt and freshly ground black pepper, add a drizzle of extra virgin olive oil and pass
some grated cheese.

Note: Farro is an ancient whole grain with dietary benefits, but it’s derived from wheat so it’s not
gluten-free. … Farro is shaped like rice with a golden brown hue and has a nutty flavor. It also has a
chewy texture once cooked. A great addition to soups and stews. You can always find it in Italian
specialty stores like E. 48th Street Market, but lately its popularity has made it available in some of
the larger supermarkets.