Pumpkin Vegetable Potage with Toasted Farro

Pumpkin Vegetable Potage

with Toasted Farro

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

A potage, which means “potted dish,” is a thick stew or porridge. In this Fall-inspired recipe, we combined roasted pumpkin, toasted farro and our own New World spice blend—which melds Greek, Moroccan and Mexican flavors together—to create a soul-satisfying, heart-warming dish.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    685 Cals (est.)
fresh
ingredients
Pumpkin Vegetable Potage with Toasted Farro
Title
  • 2 cloves Garlic
  • 1 bunch Cilantro
  • 1 15-Ounce Can Chickpeas
  • 1 Cubanelle Pepper
  • 1 Jalapeño Pepper
  • 1 oz Kalamata Olives
  • 1 Red Onion
  • 1 Small Sugar Pumpkin
  • ½ cup Farro
  • 1 Tbsp New World Spice Blend
  • 1 14.5-Ounce Can Chopped Tomatoes
  • 2 oz Vegetable Base
  • 2 oz Feta Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 375°F. Wash and dry the fresh produce. Peel the garlic cloves and finely chop. Finely chop the cilantro. Drain and rinse the chickpeas. De-seed and medium dice the cubanelle pepper. De-seed and finely dice the jalapeno pepper. Peel and small dice the onion. Using the side of your knife, flatten the olives to easily remove the pits. Discard the pits and roughly chop the olives.
Toast the Farro:
2 Toast the Farro:
Place the uncooked farro on an ungreased sheet pan and bake for 5 to 7 minutes, or until slightly browned and smells toasted like a nut. When slightly cool, transfer the farro to a small bowl. Increase the heat to 450°F.
Prep and roast the pumpkin:
3 Prep and roast the pumpkin:
Using a sharp and sturdy knife, very carefully cut the pumpkin into wedges by inserting the tip of the knife into the shell until it splits and is easier to cut. Deseed the pumpkin (saving the seeds) and place on a lightly greased sheet pan. Drizzle with olive oil and salt and pepper. Roast for 20 to 25 minutes, or until browned and tender when pierced with a knife.
Saute the aromatics:
4 Saute the aromatics:
After the pumpkin has cooked for 5 minutes, heat some olive oil in a medium pot over medium-high heat. Add the onions, garlic and peppers. Cook for 2 to 4 minutes, until softened, stirring occasionally. Increase the heat to high and add the toasted farro, tomatoes, New World spice blend, vegetable base and 2 ½ cups of water; season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Simmer for 13 to 16 minutes, or until the farro is tender, stirring occasionally.
Roast the pumpkin seeds:
5 Roast the pumpkin seeds:
While the potage is simmering, remove the pumpkin seeds from pulp and place on the sheet pan used for the farro. Drizzle with olive oil and season with salt and pepper; toss to coat thoroughly. Roast for 5 to 7 minutes, or until browned, stirring once halfway through. Transfer to a paper-towel-lined plate to cool.
Add the pumpkin & chickpeas
6 Add the pumpkin & chickpeas
1.When cool enough to handle, using a spoon, scoop out the roasted pumpkin and cut into bite-sized pieces. Add the pumpkin, chickpeas, olives and half of the cilantro to the farro-tomato mixture; season with salt and pepper. Simmer for 5 to 7 minutes, or until slightly thickened, stirring occasionally. Divide the potage between 2 bowls. Garnish with the feta cheese, pumpkin seeds and the remaining cilantro. Enjoy!

Tips from Home Chefs

Get Plans

Pumpkin Vegetable Potage

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 375°F. Wash and dry the fresh produce. Peel the garlic cloves and finely chop. Finely chop the cilantro. Drain and rinse the chickpeas. De-seed and medium dice the cubanelle pepper. De-seed and finely dice the jalapeno pepper. Peel and small dice the onion. Using the side of your knife, flatten the olives to easily remove the pits. Discard the pits and roughly chop the olives.
2 Toast the Farro:
Place the uncooked farro on an ungreased sheet pan and bake for 5 to 7 minutes, or until slightly browned and smells toasted like a nut. When slightly cool, transfer the farro to a small bowl. Increase the heat to 450°F.
Toast the Farro:
Prep and roast the pumpkin:
3 Prep and roast the pumpkin:
Using a sharp and sturdy knife, very carefully cut the pumpkin into wedges by inserting the tip of the knife into the shell until it splits and is easier to cut. Deseed the pumpkin (saving the seeds) and place on a lightly greased sheet pan. Drizzle with olive oil and salt and pepper. Roast for 20 to 25 minutes, or until browned and tender when pierced with a knife.
4 Saute the aromatics:
After the pumpkin has cooked for 5 minutes, heat some olive oil in a medium pot over medium-high heat. Add the onions, garlic and peppers. Cook for 2 to 4 minutes, until softened, stirring occasionally. Increase the heat to high and add the toasted farro, tomatoes, New World spice blend, vegetable base and 2 ½ cups of water; season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Simmer for 13 to 16 minutes, or until the farro is tender, stirring occasionally.
Saute the aromatics:
Roast the pumpkin seeds:
5 Roast the pumpkin seeds:
While the potage is simmering, remove the pumpkin seeds from pulp and place on the sheet pan used for the farro. Drizzle with olive oil and season with salt and pepper; toss to coat thoroughly. Roast for 5 to 7 minutes, or until browned, stirring once halfway through. Transfer to a paper-towel-lined plate to cool.
6 Add the pumpkin & chickpeas
1.When cool enough to handle, using a spoon, scoop out the roasted pumpkin and cut into bite-sized pieces. Add the pumpkin, chickpeas, olives and half of the cilantro to the farro-tomato mixture; season with salt and pepper. Simmer for 5 to 7 minutes, or until slightly thickened, stirring occasionally. Divide the potage between 2 bowls. Garnish with the feta cheese, pumpkin seeds and the remaining cilantro. Enjoy!
Add the pumpkin & chickpeas
Browse Steps
1 of 6