Farrotto Pumpkin Cups | Recipe

Serves 8 people

If you’re entertaining this holiday season, you must save a seat for our Farrotto Pumpkin Cups at your table. This recipe effortlessly marries comfort food and décor, promising to be a true conversation piece at your gathering. If you prefer to serve the Farrotto as an elegant main course, it can be plated in a shallow bowl and garnished with freshly shaved truffles.


8 Jack B’ Little Pumpkins, top cut and seeds removed

2 Cups Cooked Farro

¼ LB Butter

1 Cup Cream

2 Each Bay Leaf

5 Sprigs of Thyme

3 Garlic Cloves

12 Black Peppercorns

1 Cup Grated Parmesan


Heat the butter and cream with all of the aromatics and simmer for 5 minutes. Strain through a sieve and pour onto the farro. Add the cheese and stir in a pot over medium heat for 2-3 minutes, until it looks creamy, like risotto. Add more cream if the farro takes on too much of the liquid. Fill the pumpkins and serve warm.

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