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Spelt and Pumpkin Soup

Our spelt soup is perfect for warming up cold winter days, combined with pumpkin then it becomes an even tastier and healthier dish.


  • 180 g of Bartolini Spelt Soup
  • 300 g pumpkin
  • 1 carrot
  • 1 red onion
  • 1 sprig rosemary
  • 300 ml vegetable broth (or water)
  • Fine salt as needed


Peel the carrot and cut it into rounds. Slice the red onion finely and dice the squash.

Place the vegetables in a pan along with a little extra virgin olive oil. Add the rosemary sprig and sauté for a couple of minutes.

Add the vegetable stock (or, alternatively, water) and cook the vegetables for about 10 minutes. Mash the squash with a fork.

Add the farro soup and salt, then cover with a lid and cook, stirring occasionally.

Depending on the consistency of the spelt and pumpkin soup, you can make it creamier or brothier.

Serve the soup with raw extra virgin olive oil.

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