Name: Pumpkin, Pancetta, and Arborio Rice Soup
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: 4 cups [510 g] bite-size pieces peeled pumpkin or winter squash (see Get Ahead); 1 Tbsp extra-virgin olive oil; One 3-in [7.5-cm] chunk Parmigiano-Reggiano cheese rind, plus grated Parmigiano-Reggiano cheese for serving; 3 oz [85 g] finely chopped pancetta or thick-cut bacon; Sea salt; Freshly ground black pepper; 2 medium garlic cloves, minced; 1 large leek, white and light green parts only, rinsed well and thinly sliced; ½ cup [120 ml] dry white wine; ½ cup [100 g] arborio rice; 4 cups [960 ml] chicken broth; 1 pinch dried red chile flakes

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

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