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.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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 Cooking
  • 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
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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