Sausage and Kale Stoup with Pumpkin and Farro
Serves: 4 to 6
  • 1 pound chicken or pork Italian sausage, removed from casings
  • 1 onion, cut into medium dice
  • 1 teaspoon dried thyme leaves
  • 1 cup farro
  • 1 quart chicken broth
  • 1 can (15 ounces) pure pumpkin
  • 1 pound frozen chopped kale or other hearty greens, thawed
  • 2 tablespoons cider vinegar
  • 4 teaspoons maple syrup
  1. Heat a large pot over medium-high heat; add sausage and cook, breaking it into small bits, until it loses its raw color, just a few minutes.
  2. Add onion; cook until softened, 4 to 5 minutes longer. Add thyme, farro, and broth; bring to a simmer. Reduce heat to medium-low and continue to simmer until farro is almost tender, about 15 minutes.
  3. Add pumpkin, greens, vinegar and maple syrup; return to a simmer and cook to blend flavor, about 5 minutes longer. Serve!
Recipe by Three Many Cooks at