Sunday Night Soups: Chestnut, Pumpkin, And Farro Re

Name: Sunday Night Soups: Chestnut, Pumpkin, And Farro Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces; soaked in cold water for 90 minutes or so (If you cannot find farro, you could use cooked wild rice instead.); 2 pounds whole chestnuts; 6 tablespoons olive oil; 1 red onion peeled and chopped; 3 stalks celery, chopped; 4 ounces pancetta, diced (You do want dice here, so avoid the case-ready packages of sliced pancetta. Better yet,; .); 5-6 cloves of garlic, peeled; 2-4 dried red chiles; 1 quart chicken stock. (This is no place for your clarified, blonde stocks. Think more Anne Bancroft, less Paris Hilton.); Salt and pepper to taste.

Servings: persons

4 ounces
soaked in cold water for 90 minutes or so (If you cannot find farro, you could use cooked wild rice instead.)
2 pounds whole chestnuts
6 tablespoons olive oil
1 red onion peeled and chopped
3 stalks celery, chopped
4 ounces pancetta, diced (You do want dice here, so avoid the case-ready packages of sliced pancetta. Better yet,
.)
5-6 cloves of garlic, peeled
2-4 dried red chiles
1 quart chicken stock. (This is no place for your clarified, blonde stocks. Think more Anne Bancroft, less Paris Hilton.)
Salt and pepper to taste.

1
Soak the farro. Peel your pumpkin or squash, toss with salt and olive oil, and roast on a 400f oven for an hour or until the flesh softens and begins to color.
2
While the farro soaks, cut Xs in the chestnuts, and put in boiling water for five minutes or so. Drain and peel. There are some pretty compelling college football games today that you could watch while you do.
3
When the farro is done soaking, drain it, cover with water, bring to boil, and simmer for 20 minutes, or until the farro has an appropriate, slightly resisting texture.
4
Warm 2-3 tablespoons of olive oil in a big pan. Sweat the pancetta slightly, add the onions, chilies, garlic, and celery, and cook gently until the garlic just begins to show some color. Add the chestnuts, let them cook for five minutes, then add the pumpkin.
5
Add stock, bring to simmer, and add the cooked farro. Check seasoning, and serve with a drizzle of good olive oil.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces, soaked in cold water for 90 minutes or so (If you cannot find farro, you could use cooked wild rice instead.), 2 pounds whole chestnuts, 6 tablespoons olive oil, and more.

Yes, Sunday Night Soups: Chestnut, Pumpkin, And Farro Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunday Night Soups: Chestnut, Pumpkin, And Farro Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions