Hearty Pumpkin Vegetable Soup
3 tablespoons olive oil, 2 garlic cloves, minced
1 medium chopped onion , 3-4 carrots, small dice
2 stalks celery, chopped, 2 cups cabbage, chopped
1-2 c green beans cut into 1” pieces
1 1/2 ears fresh husked corn
2 medium potatoes, small dice
2 – 3 fresh plum tomatoes, chopped
half to 3/4 of a sugar pumpkin, peeled, seeds re-moved, diced
2 cups water
1 bay leaf
2-3 T parsley
6 c vegetable stock or more as needed
2 cups yellow or green zucchini, small dice, salt and pepper to taste
2-3 c fresh leafy greens, such as spinach or kale
1 c Farro
1 c Farro prepared according to package directions.
In a stock/soup pot over medium heat add oil, garlic, and onions, carrots, celery, cabbage, and cook until slightly softened stirring occasionally to be sure the vegetables are not sticking. About 15 minutes.
Add stock, bay leaf, parsley, beans, corn, potatoes, tomatoes, and pumpkin simmer until tender.
Add the zucchini and continue to simmer another 15-20 minutes. All vegetables should be tender.
Optional, remove 1-2 cups of soup and puree in a blender, add back to the pot for a thicker heartier soup
Add, salt and pepper to taste.
Remove the bay leaf and add leafy greens and simmer until wilted about 5 minutes more, add the prepared Farro and then soup is ready to serve.
Farm Kitchen Tip: a starch such as Farro or barley or rice will absorb some of the broth, extra broth may be needed. During the fall season, hollow out a pumpkin and use it as your soup tureen for a festive look.
Recipe & Photo provided by Jenn Borealo, Culinary & Education Specialist at Alstede FarmsShare to Print