Pour the Organic pearled Farro and water in a medium sized pot. Bring to a boil then lower to a simmer.

Cook for 15-18 minutes. Drain. In the meantime, heat the olive oil in a large pot, then cook the onions over medium heat for 5-10 minutes until translucent but not brown. Add the garlic and cook for 1 minute.

Add the squash cubes and vegetable stock to the pot, and simmer until the squash is soft and can be easily pierced with a fork; about 10 minutes.

Heat 1/2 tablespoon extra virgin olive oil in a small skillet. When the oil is hot, add the sage ribbons and cook over medium heat until crisp, stirring often. Remove from heat and put on a plate. Add the pumpkin seeds to the same skillet. Cook over medium low heat, stirring constantly, until slightly toasted; 1-2 minutes.

When the soup is done, remove from heat and puree until homogenous with a handheld immersion blender. Divide among two bowls, add the cooked farro and top with the crispy sage ribbons, pumpkin seeds, a few cracks of pepper and a swirl of extra virgin olive oil. Buon appetito!