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 :-)
1/4 of a whole pumpkin
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.