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
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
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