I have a good friend who grew up in a large Italian family in New Haven, Connecticut. Not only has he turned me into something of a pizza geek, he has shared rich stories and history of his family’s food traditions. One of the dishes that resonates most with me, regardless of the season, is pumpkin soup with white beans and greens. His mother was an accomplished Genovese cook but, for whatever reason, this soup was his father’s dish to prepare. I doubt if they had sugar pie pumpkins then but they may have. We grow them on the ranch and they not only carve into adorable petite Halloween pumpkins, they are sweet, plump and not stringy. They are ideal for cooking and baking. This soup is so alive with color it makes you smile just to look at it.
INSTRUCTIONS
Heat olive oil on medium in a large thick bottomed pot (5 t0 6 quarts). Add onion and bay leaf. Cook 5 minutes until slightly softened.
Add chopped celery and carrot, cook for 2 to 3 more minutes. Your mirepoix should be soft and the onions translucent. Add the minced garlic and cook for 1 more minute.
Add pumpkin, ham hock, stock, tomatoes and thyme. Increase heat and bring to simmer. Reduce heat to maintain simmer, uncovered. Let simmer for one and one half hour.
Remove ham hock to a plate and let cool.
Add white beans and cook for 15 minutes. Remove bay leaf and thyme. Add chopped chard, simmer until chard is wilted.
When hock is cooled, strip meat from bone and chop or shred - return to pot. Taste and adjust seasoning. (You can thin the soup if necessary).
Cook until the chard is tender and you are ready to serve.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
