Pumpkin-Kale Soup

Photo:
Tod Dimmick










This soup inspires superlatives, starting with hearty, rich, smoky, and creamy. It makes good use of late season leftovers - cooked pumpkin and cooked kale

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
3 TB olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 tsp Italian seasoning
1 bunch kale, washed.
4-6 cups chicken or vegetable stock
1 - 1 1/2 cups pumpkin puree (Oven baked has best flavor)
Salt and pepper to taste
Shredded Parmesan

Separate the kale stems from the leaves, and coarsely chop both. Heat the olive oil in a stock pot over medium heat and cook the kale stems, onion, garlic, and Italian seasoning for 10 minutes, stirring. Add the kale leaves and cook for another 7-10 minutes, stirring, or until the greens are wilted and the stems are tender. Add the stock, pumpkin puree, and puree with an immersion blender (or blend in batches in a blender). Heat to a simmer, season to taste with salt and pepper, and serve.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes