Pumpkin Chestnut & Farro Soup
Yield: 1 gal. (10-12 servings)

Pumpkin Chestnut & Farro Soup


2 -12oz. packages dried farro

4 garlic cloves, minced

1 large onion, diced ¼”

3 celery stalks, diced ¼”

2 carrots, diced ¼”

6 oz. tomato paste

1/2 c. Olio Chipotle Olive Oil

2 c. white wine

Olio Himalayan Pink Sea Salt and pepper, to taste

1 tsp. crushed red pepper flakes

32 oz. chicken stock, heated (homemade or box)

2 c. pumpkin, canned and pureed

2 - 3.5 oz. pkgs. roasted chestnuts, shelled, finely chopped

Grated parmesan cheese, as needed

Olio Porcini Extra Virgin Olive Oil, as needed


  1.        In a large soup pot, sauté onions and garlic in Olio Chipotle Olive Oil until soft and slightly browned. Add other vegetables. Sauté until tender.
  2.        Stir in farro and allow farro to absorb the liquid from oil and vegetables.  Add white wine, Allow farro to absorb the wine. Add tomato paste, stir.
  1.        In another pot, warm the chicken stock and add the pumpkin puree to the stock. Stir.
  2.        Finely chopped the chestnuts and add to the farro mixture.
  3.        Gradually add warm chicken stock to the farro mixture, 2 ladles at a time. Let the farro absorb the stock before adding more liquid.
  1.        Season with Olio Himalayan Pink Sea Salt, pepper and red pepper flakes. Continue adding stock until farro is tender, but has a little bite.  Adjust liquid consistency to desired soup thickness. (Add more wine, chicken stock or hot water, if needed).
  2. Serve hot with a sprinkle of grated parmesan cheese and drizzle of Porcini olive oil.


Recipe by Beth Scanlon, CC, Food Fare Carterers