The author of " Quick Soups from Scratch & Easy Breads to Match", Ivy Manning stopped by "Afternoon Live"s Kitchen to make a delicious, fall soup...and bread to match! Ivy has 2 book events...one on October 7th at the Beaverton Farmer's Market and the other on October 14th at the World Foods in the Pearl District.
Pumpkin, Pancetta, and Arborio Rice Soup
Serves 4 to 6
Active time: 20 minutes Total time: 45 minutes
Pair with Potato Rosemary Farls
I love the way the rich, salty pancetta plays against the sweetness of pumpkin in this ode to autumn. The short-grain arborio rice, traditionally used in risotto, makes the soup soothing and filling. For the most delicious results, get an heirloom variety of pumpkin like Long Island Cheese pumpkin, Rouge Vif D’Etampes (aka Cinderella pumpkin), or a Queensland Blue pumpkin from the farmers’ market. It takes about 30 minutes to take down a squash and dice it and a 6-lb [2.7-kg] pumpkin will yield 15 cups [2 kg] of diced pumpkin—enough for three batches of soup. And since winter squash freezes well, a little effort now will pay off later. If you’re in a hurry, you can always use pre-diced packages of butternut squash from the produce department for this recipe.
The fall flavors of this dish are a natural with the toasty sage notes of the bannock bread on page XX or the potato farls on page XX.
- 1 Tbsp extra-virgin olive oil
- 3 oz [85 g] finely chopped pancetta or thick-cut bacon
- 1 large leek, white and light green parts only, rinsed well and thinly sliced
- 4 cups [510 g] bite-size pieces peeled pumpkin or winter squash
- 2 medium garlic cloves, minced
- 1/2 cup [120 ml] dry white wine
- 4 cups [960 ml] chicken broth
- 1/2 cup [100 g] arborio rice
- One 3-in [7.5-cm] chunk Parmigiano-Reggiano cheese rind, plus grated Parmigiano-Reggiano cheese for serving
- 1 pinch dried red chile flakes
- Sea salt and freshly ground black pepper
- Heat the oil in a large soup pot or a Dutch oven over medium-high heat. Add the pancetta and sauté until it has rendered all its fat and begins to brown, about 4 minutes. Add the leek and sauté until tender, about 3 minutes more. Add the pumpkin and garlic and cook, stirring occasionally, until the pumpkin begins to soften a little, another 4 minutes.
- Add the wine to the pot and cook until nearly evaporated, about 1 minute. Add the chicken broth, 2 cups [480 ml] hot water, the rice, cheese rind, and red chile flakes. Cover and bring to a simmer. Reduce the heat to low and simmer until the squash is tender, about 15 minutes. Discard the cheese rind. If you would like a thicker soup, increase the heat to medium-high and cook uncovered for 5 minutes more. Season with salt and pepper.
- Ladle the soup into bowls. Serve immediately, with grated Parmigiano-Reggiano on the side.
Potato Rosemary Farls
Makes 8 farls; serves 4 to 8
Active time: 15 minutes Total time: 15 minutes
Pair with Pumpkin, Pancetta, and Arborio Rice Soup
A farl is a delicious cross between a potato cake and a scone. They’re served in Northern Ireland as part of their signature “Ulster fry” breakfasts, but I think they’re great served at supper with beef barley soup or lamb stew. Farl means “fourth,” so called because the thick pancake is panfried and cut into quarters for serving. I prefer to cut the dough into smaller, thicker eighths while still raw and then panfry them individually; they cook more quickly and brown more evenly this way.
- 2 cups [455 g] leftover mashed potatoes or packaged prepared mashed potatoes
- 3 Tbsp unsalted butter, at room temperature
- 1 tsp chopped fresh rosemary
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp baking soda
- About 1/2 cup [70 g] all-purpose flour
- Place the mashed potatoes in a large bowl and add 1 Tbsp of the butter, the rosemary, salt, pepper, and baking soda. Stir in enough of the flour to make a soft, slightly sticky dough; do not over mix.
- Turn the dough out onto a well-floured surface and pat it into a 1/2-in- [12-mm-] thick round about 9 in [23 cm] in diameter. Cut the round into eight equal wedges.
- Melt the remaining 2 tablespoons of butter in a large cast-iron skillet or sauté pan over medium heat. Using an offset spatula dipped in flour, transfer the dough wedges to the skillet and cook until browned and crisp, about 5 minutes per side.
- Serve the farls warm.
- Get Ahead: Let the farls cool completely, wrap them in foil, and refrigerate for up to 4 days. Reheat in a large dry skillet over medium-low heat until heated through, 10 minutes.