Farro and Pumpkin Soup With Spiced Maple Pecans

2 days ago 4

Democracy Dies successful Darkness

3.5 (92)

By Aaron Hutcherson

This cozy autumn crockery with farro, pumpkin and Swiss chard is nutty, earthy and warming. Maple-syrup-sweetened nuts, spiced with smoked paprika, cinnamon and a pinch of cayenne pepper, adhd texture, on with a subtle dose of sweetness and heat.

From unit writer Aaron Hutcherson.

Ingredients

measuring cup

Servings: 4-6 (makes astir 11 cups)

For the soup

1 lb Swiss chard (1 mean bunch)
2 tablespoons extra-virgin olive oil
1 mean yellowish bulb (7 ounces), diced
1 spoon smoked paprika
1/2 spoon crushed cinnamon
1/2 spoon good salt, positive much arsenic needed
1/4 spoon freshly crushed achromatic pepper, positive much arsenic needed
6 cups rootlike banal oregon broth, preferably no-salt-added oregon reduced-sodium
One (15-ounce) tin pumpkin puree
1 cupful pearled farro, rinsed

For the spiced maple pecans

1 cupful (3 1/2 ounces) earthy pecan halves
2 tablespoons maple syrup
1/2 spoon smoked paprika
1/4 spoon crushed cinnamon
1/4 spoon good salt
1/8 spoon cayenne pepper

Nutritional Facts

Per serving (scant 2 cups of crockery positive scant 3 tablespoons of pecans), based connected 6

Calories
354
Fat
18 g
Saturated Fat
2 g
Carbohydrates
43 g
Sodium
418 mg
Cholesterol
0 mg
Protein
8 g
Fiber
7 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published March 10, 2026