Danielle Alvarez’s pumpkin, pancetta, kale and barley soup-meets-stew

Name: Danielle Alvarez’s pumpkin, pancetta, kale and barley soup-meets-stew
Cook time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: ½ cup pearl barley (you can substitute farro, freekeh or even red lentils); 2 large leeks; 2 tbsp extra virgin olive oil; 100g pancetta or streaky bacon, cut into lardons; 500-600g pumpkin (any kind); 20 sage leaves; 3 garlic cloves, peeled and finely minced; 2 bay leaves; 1-2 rinds of parmigiano reggiano; 1.5 litres good-quality chicken stock; 2 cups chopped, packed Tuscan kale leaves; olive oil, to serve; freshly grated parmigiano reggiano, to serve

Danielle Alvarez

May 19, 2023

This hearty and filling pumpkin and barley soup is almost a stew.William Meppem

easyTime:1-2 hoursServes:4

Somewhere between a soup and a stew, this dish is comforting and hearty without being heavy.

Ingredients

½ cup pearl barley (you can substitute farro, freekeh or even red lentils)
2 large leeks
2 tbsp extra virgin olive oil
100g pancetta or streaky bacon, cut into lardons
500-600g pumpkin (any kind)
20 sage leaves
3 garlic cloves, peeled and finely minced
2 bay leaves
1-2 rinds of parmigiano reggiano
1.5 litres good-quality chicken stock
2 cups chopped, packed Tuscan kale leaves
olive oil, to serve
freshly grated parmigiano reggiano, to serve

Method

Step 1
Cook the grain or pulse of choice according to the packet instructions and set aside.
Step 2
Split your leeks down the centre and slice very thinly. Wash in a large bowl of cold water, drain and set aside.
Step 3
In a large soup pot set over medium heat, combine the olive oil, pancetta or bacon and the leeks with a pinch of salt. Saute for 8-10 minutes until the leeks are very wilted and starting to caramelise.
Step 4
While the leeks cook, peel and de-seed your pumpkin and cut it into chunks about 3-4cm square.
Step 5
When the leeks are ready, add the pumpkin and sage and place a lid on the pot. Saute for about 10 minutes, stopping every couple of minutes to stir. At the end of 10 minutes the pumpkin should be starting to brown and stick to the bottom of the pot. Add the minced garlic and saute for one more minute.
Step 6
Add the bay leaves, cheese rinds and chicken stock and season with salt and black pepper to taste. Cover again with a lid and turn the heat to medium low. Simmer for 25 minutes. The pumpkin should be falling apart, which is exactly what you want.
Step 7
At the end of 25 minutes, add the chopped kale leaves and cooked grains and cook for a further 5 minutes. Taste and adjust seasoning if required.
Step 8
Serve with a drizzle of olive oil, a grating of parmesan cheese and a few cracks of black pepper.