Pumpkin, Chestnut and Kale Soup

Pumpkin, Chestnut and Kale Soup! I thought of this gem while enjoying the farmers market last weekend. I hope you enjoy as much as we did! It is delicious.

Print the recipe here.

INGREDIENTS

• 1 small pumpkin, peeled, cubed and seeded (about 3 cups)

• 1 medium leek, thinly sliced (about 1 cup)

• 1 cup whole roasted chestnuts coarsely chopped

• 3 stalks of curly kale de-stemmed and sliced into thin ribbons

• 2 cloves of garlic minced

• 1 inch of fresh ginger grated

• ¼ cup fresh rosemary chopped and divided 

• 4 tablespoons of ghee or sesame oil divided

• 32 ounces vegetable broth

• 1  teaspoon pink salt divided 

• ¼ teaspoon fresh black pepper

DIRECTIONS

•  Heat oven to 350 degrees. Toss the cubed pumpkin with 4 teaspoons of the ghee or sesame oil. Spread evenly on a baking sheet and place on the middle rack. Bake for 15-20 minutes or until fork-tender but not mushy

• At the same time, rinse the pumpkin seeds to remove the pulp and pat dry. Spread the seeds evenly on a baking sheet and place on the top rack to toast. Set the timer for 5 minutes and check often to make sure the seeds become crisp and golden but do not burn. When toasted remove from heat, add half the chopped rosemary, half of the salt and mix well.

• Heat the remainder of the ghee in a thick-bottomed soup pot. Add the sliced leek and cook on  medium heat. Once soft, add the minced garlic and grated ginger. Stir well to mix and continue to cook until the flavors are integrated. You will know from the smell. YUM! 

• Stir the cubes of roasted pumpkin and the rest of the rosemary into the leek, garlic, and ginger . Mix well. Add the vegetable broth and bring to a boil. Simmer for 5 minutes. Remove half the soup, add the kale ribbons and set aside. Blend the remainder of the soup in the pot with an immersion blender, then add back the soup that had been separated. Lower to a simmer, cover and let cook for another 10 minutes.

•  Add salt and pepper to taste. Ladle the soup into a bowl, sprinkle the toasted pumpkin seeds on top and garnish with a sprig of rosemary.

• Eat mindfully and enjoy.