Cabbage and potato soup
- tastycorner
Cabbage and pumpkin soup
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 10 min
- Serving: 4
PRESENTATION
Cabbage and Pumpkin Soup gets its creamy texture not from dairy cream but from slow cooking and a finishing stir of Parmigiano Reggiano — a small distinction that makes a real difference in the bowl. Sweet squash and bold Savoy cabbage pull against each other in a way that keeps the soup from tasting flat, while barley and potatoes build a sturdy, spoonable body and rosemary adds a clean herbal thread throughout. It is the kind of rustic, nourishing pot that earns its place on the table when the weather turns cold.
Slow cooking does the real work: the vegetables soften gradually, their flavors settling into one another until the broth tastes like the sum of everything in the pot. The longer the simmer, the more the pumpkin sweetness and the cabbage's deeper, earthier character come together rather than compete. The Parmigiano goes in at the end, adding richness and a quiet savory depth that cream rarely matches — and turning a simple vegetable soup into something that feels genuinely satisfying. Pumpkin and cabbage soup lands somewhere between a hearty weeknight supper and a relaxed family dinner, and it improves the next day once the flavors have had more time to settle.
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- INGREDIENTS
- Mantuan pumpkin 1.3 lbs (600 g) - to be cleaned
- Verza (savoy cabbage) 1.3 lbs (600 g) - needs cleaning
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g)
- Potatoes 0.9 lb (400 g)
- Leeks 0.8 lb (360 g)
- Rosemary to taste
- Orzo 0.8 cup (150 g)
- Water 8 ½ cups (2 l)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
Preparation
How to prepare Cabbage and pumpkin soup
To prepare the cabbage and pumpkin soup, start by cleaning the pumpkin. Remove the skin 1 and cut the flesh into cubes about 3/46 1 1/4 in 2. You should obtain about 14 oz of flesh (approximately 400 g). Move on to the leek: trim the ends and the tougher outer leaves, wash it thoroughly and slice it thinly into rounds 3.
Take the savoy cabbage, remove the more damaged outer leaves and cut it in half 4, then slice it into strips 5. Wash the cabbage thoroughly and set it aside. Peel the potatoes 6.
Then cut them into cubes similar in size to the pumpkin 7. In a large pot, pour in the extra-virgin olive oil and add the sliced leek 8. Let it sweat over medium heat for about 66 7 minutes, stirring often to prevent sticking. In the meantime, finely chop the rosemary needles and add them to the leek 9.
Stir to flavor the cooking base, then add the cabbage cut into strips 10. Let it stew over medium heat for about 46 5 minutes, stirring occasionally, until it begins to soften. At this point add the cubed potatoes 11 and the pumpkin 12.
Rinse the pearl barley thoroughly under running water using a sieve 13, then add it to the pot 14. Mix all the ingredients well to combine the flavors, then pour in the hot water 15.
Cover with a lid 16 and let cook over low heat for about 506 60 minutes, stirring from time to time. During cooking check the soup's consistency and, if necessary, add more hot water. After the cooking time, check that the barley is tender and the vegetables are well cooked. Turn off the heat and add 2/3 of the grated Parmigiano Reggiano 17. Season with salt to taste 18.
Season with a grind of black pepper 19. Stir well to finish the soup and make it even creamier 20. Portion the cabbage and pumpkin soup into bowls and top with the remaining grated Parmigiano Reggiano and another grind of black pepper. Serve your soup piping hot 21!
Storage
Tip
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