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Pumpkin Soup with Sautéed Kale

Pumpkin Soup with Sautéed Kale

If you're looking for a savory option to use up your extra pumpkin, then you're in the right place! This soup is creamy, flavourful and the added sesame kale topping gives it a unique, delicious topping.
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Servings: 4 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 1/2 tsp fresh ginger minced
  • 2 1/4 cups pureed pumpkin
  • 1 cup canned coconut milk
  • 2 cups vegetable stock low sodium
  • 1/2 tsp maple syrup
  • 1 tsp cumin
  • 1 tsp red curry paste
  • 1/2 tsp sea salt
For the Sauteed Kale
  • 2 cups kale chopped
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1 clove garlic minced

Method
 

  1. Add oil to medium sized pot along with onion, garlic and ginger. Saute for a few minutes until soft.
  2. Then add pumpkin, coconut milk, stock, maple syrup and spices and cook on low heat for 30 minutes.
  3. While soup is cooking, saute kale and garlic in olive oil. Then sprinkle with sesame seeds and sea salt. Remove from heat.
  4. When soup is finished cooking, blend with an immersion blender. If you like the soup smoother, use a regular blender with a release at the top to let steam escape and then return soup to the pot.
  5. Ladel soup into bowls and top with sauteed kale.