Pumpkin Soup with Wilted Kale and Spices
Ingredients
- Garlic 1/2 clove
- Canned pumpkin puree 3/4 can
- Tahini 3 tbsps
- Water 3/4 cup
- Curry powder 3/4 tsp
- Kale 3 cups
- Bread (whole-grain or gluten-free) 3
Preparation
Peel and mince the garlic. Add it to a pan with the pumpkin, tahini, water and curry.
Mix and heat until warm. Season with salt and pepper to taste.
Wash the kale and chop it into bite-sized pieces. Heat the kale until wilted, either in the microwave or just briefly in a hot pan.
Season it with salt and pepper to taste, if desired.
Pour the soup into a bowl. Add the wilted kale in the middle. Sprinkle fresh black pepper on top and a drizzle of sesame oil or high quality olive oil, if desired. Serve with a side of toast.
Fresh pumpkin option
You may use fresh pumpkin for this recipe. Substitute 1/2 sugar pumpkin per 1 can of pureed pumpkin.
Cut the pumpkin in half and remove the seeds.
Roast in the oven at 350F until it can be easily punctured with a fork.
Scoop the flesh out from the skin and mash, then start at the first instruction step.