Recipe for pumpkin soup with roasted tuscan kale, pumpkin seeds, and sweet apples
The Hokkaido pumpkin is a small, orange pumpkin with the most beautiful orange flesh. It is excellent for soups, as it is smaller and easier to handle than a giant pumpkin weighing several kilos.
Serve the soup with roasted pumpkin seeds, roasted kale, and diced apples on top.
Servings: Portions
Pumpkin Soup with Roasted Tuscan Kale, Pumpkin Seeds, and Sweet Apples
Ingredients
- 1 pcs. Hokkaido Pumpkin
- 1 pcs. Onion
- 4 cloves Garlic
- 2 pcs. Baked Potato
- 0.5 pcs. Chili red chili
- Fresh ginger
- 150 gram Cream
- Olive Oil for frying
- 15 gram Lemon Juice
- 6 gram Cumin
- Spices
- Water
- 2 pcs. Apples
- 100 gram Pumpkin Seeds
- Salt
- palm cabbage the leaves
- Olive Oil
Instructions
Soup:
- Halve the Hokkaido pumpkin with a large knife and remove the seeds and the fibrous flesh in the middle. Cut the pumpkin into smaller wedges and peel them. Cut the pumpkin flesh into coarse cubes.
- Peel the potatoes and cut them into coarse cubes. Peel and chop the onions and garlic and also cut them into coarse cubes.
- Heat a large pot with olive oil. Sauté the vegetables in the oil for a few minutes and add cumin.
- Halve the chili and remove the seeds. Cut it into smaller pieces and add it to the pot's contents.
- Pour water over the vegetables - the water should only cover 2/3 of the vegetables - and let the pot simmer on low heat for about 30 minutes.
- Blend the soup into a creamy and smooth consistency with an immersion blender.
- Add cream and heat the soup up to the boiling point.
- Season the soup with salt, pepper, and freshly grated ginger.
Topping:
- Heat a pan and toast the pumpkin seeds in oil until they pop. Remove them from the pan and sprinkle them with salt.
- Add a bit more oil to the pan and roast the Tuscan kale until it is crispy and golden. Season with salt and pepper.
- Remove the cores from the apples and cut them into small cubes.
Serving:
- Serve the soup in bowls with the three types of toppings on the side. Also, feel free to drizzle the soup with some good olive or herb oil to taste.
Notes
Tuscan kale is still not very well-known here, although it is increasingly available in several supermarkets. Tuscan kale can be substituted with curly kale if it is easier to find. Regardless of the type of kale you choose, it is a vegetable packed with good vitamins, minerals, and fiber, and we should aim to eat many more of these hearty vegetables. This recipe is a step toward that goal, as it's well-known that it is easier to eat healthy food when it tastes good too.