Whenever I buy a can of pumpkin purée for baking, I know that I am always going to have some leftover. Usually it sits in a tupperware container in the fridge for far too long before I eventually have to toss it... BUT I got ahead of that this year. Now, we've put it to use in a creamy pumpkin farro and butter bean dish made easy with leftover farro, bone broth, little hint of nutmeg & ginger and herbs ~ a delicious way to bring those fall flavors to a savory meal in under 30 minutes!
Follow along with me HERE
INGREDIENTS
Good amount of olive oil
1 small yellow onion
1 cup of pumpkin purée (or more if you have it)
1 cup of chicken or vegetable broth (I used bone broth)
1 cup of cooked farro
1 can (14 oz.) of butter beans
1/2 tsp of dried thyme*
1/2 tbl of dried rosemary
1/2 tsp of fine sea salt
1/4 tsp of ground pepper
1/8 tsp of ground nutmeg
1/8 tsp of ground ginger
1 tsp of maple syrup
Optional: sprinkle of feta or goat cheese is lovely here, crushed pecans or toasted pine nuts
DIRECTIONS
Cover the bottom of a deep pan with olive oil and once heated, add in the chopped onion.
Let onion simmer on low for about 10 minutes.
Add in the rosemary, thyme, nutmeg, ginger and stir well. Add in the salt + pepper.
Add the broth and stir. Add in the pumpkin purée and stir.
Let this all simmer for about 3 minutes before adding in the beans (rinsed) and farro. Stir well.
Add in the maple syrup and optional: sprinkle of feta cheese.
Let simmer for about 10 minutes, stirring well.
Serve when ready!