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Pumpkin, Pancetta, and Arborio Rice Soup
PAIR WITH
Ba
(PAGE 153)
Potato Rosemary Farls
(PAGE 138)
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’Étampes (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 prediced 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 ba
page 153
or the potato farls on
page 138
.
SERVES
4 TO 6
ACTIVE TIME
20
MINUTES
TOTAL TIME
45
MINUTES
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 (see Get Ahead)
2 medium garlic cloves, minced
1
/
2
cup [120 ml] dry white wine
4 cups [960 ml] chicken broth
(see page 17)
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
Freshly ground black pepper
1.
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.
2.
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.
3.
Ladle the soup into bowls.
Serve immediately, with grated Parmigiano-Reggiano on the side.
GET AHEAD:
To break down thick-ski
3
/
4
in [2 cm] square—and use as directed or freeze in zip-top plastic freezer bags for up to 3 months. The frozen chopped pumpkin can go directly into this recipe from the freezer; it will take an additional 5 minutes of sautéing to warm it.