Страница 41

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)