Tuesday, May 14, 2013

Pumpkin and Kale Soup

Its not easy being green in winter!
Summer naturally leans towards delicious green smoothies and tasty salads but when winter comes I find my greens sit in the fridge for longer than they should.....

This is a great way to incorporate greens into your winter lunches :-)

You'll need:
1/4 of a whole pumpkin
1/2 onion
1 teaspoon sage
1 teaspoon stock powder
leaves from 4 steams of black kale (or other green leafy as desired)


Chop the pumpkin into small pieces and scoop out the seeds.
Place in a large saucepan with the chopped onion, sage and stock powder.
Pour in enough water to just cover the pumpkin pieces.
Bring to the boil and then simmer for 15 minutes or until the pumpkin is soft.
Remove from the stovetop and blend with a stick blender until smooth.
Return to the heat and add the torn kale leaves.
Cover and continue to cook on low heat for 7-10 minutes until the kale leaves have slightly wilted.

Serves 2

10 comments:

  1. I often throw spinach leaves into soups, casseroles and stews, I should switch it with Kale instead.

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    1. I love greens in soups and stews :-)

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  2. Yum, yum, yum- I love things to chew in my soups so this is right up my ally! :)

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  3. I know what you mean - I find it easier to eat vegetables in general in winter (on account of soup, mostly!) but greens certainly drop off. This is a great idea for keeping them going.

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  4. I nominated you for a blogger award! Feel free to play along if you wish x
    http://www.skinny-vegan-food.com/2013/05/sisterhood-of-world-bloggers-award.html

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    1. Thanks I'm honoured! I'll try do it next week :-) xxx

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  5. I made this today (converted to thermomix) and it was delicious! So simple but one of the best pumpkin soups i've ever had

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    1. Thank you so much for your feedback. I love hearing when people have tried a recipe and I'm so so glad that you really liked it :-)

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