Enjoy a warm bowl of Cabbage and Pumpkin Soup, a comforting Italian dish.

Zuppa di Verza e Zucca

When temperatures drop and you crave cozy, warm dishes, Cabbage and Pumpkin Soup is just what you need! This rich, hearty, and flavorful autumnal Italian recipe is perfect for those chilly days.

The sweetness of pumpkin blends beautifully with the bold taste of cabbage, while potatoes and barley add a rustic, nutritious touch. The secret to its incredible creaminess? Slow cooking that softens the vegetables and melds the flavors, with a final addition of Parmigiano Reggiano for irresistible creaminess and an extra flavor boost.

Infused with rosemary, this pumpkin and cabbage soup with barley is the ultimate autumn comfort food, perfect for a family dinner. Try it and savor its goodness, spoonful after spoonful!

If you’re looking for more ideas for a warm and tasty dinner, try these soup recipes:

• Pumpkin and Lentil Soup
• Autumn Soup
• Legume and Cereal Soup
• Farmer’s Soup

Ingredients

• 300g pumpkin
• 200g cabbage
• 150g potatoes
• 100g barley
• 50g Parmigiano Reggiano, grated
• 1 sprig rosemary
• Salt to taste
• Pepper to taste
• Olive oil
• 1 liter vegetable broth

Instructions

1. Peel and dice the pumpkin and potatoes. Shred the cabbage.
2. In a large pot, heat olive oil and add the vegetables. Sauté for a few minutes.
3. Add the barley and mix well.
4. Pour in the vegetable broth and add the rosemary. Season with salt and pepper.
5. Bring to a boil, then reduce heat and simmer for about 40 minutes, or until vegetables are tender.
6. Remove from heat and stir in the grated Parmigiano Reggiano until creamy.
7. Serve hot, garnished with additional rosemary if desired.

Total Time: 60 min

Cuisine: Italian