Friday, October 24, 2014

Dinner Tonight: Pumpkin Kale Soup

No need to scoop out pumpkin innards for this recipe- the canned stuff will do!
Pumpkin and pumpkin-flavored treats abound this time of year. I absolutely love pumpkin bread and other squash-filled baked goods. This pumpkin kale soup is a bit healthier, but still savory and incredibly delicious.

What You'll Need:
1 lb canned pumpkin
4 cloves garlic, chopped
2 Tbsp olive oil
4 cups low sodium chicken stock
3 cups raw kale, center ribs removed
2 medium sweet potatoes, peeled and cubed
1 medium white onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3/4 cup fresh or frozen corn kernels
1 cup edamame
Kosher salt and freshly ground black pepper
1/2 tsp freshly ground nutmeg

Directions:
  1. Heat the olive oil in a large pot and sauté the onion until tender.
  2. Add the chicken stock, kale, carrots, celery, corn, edamame, and sweet potatoes. 
  3. Bring to soup to a boil, then reduce the heat and simmer for 25-30 min. 
  4. Stir in the pumpkin and nutmeg, then season with salt and pepper to taste.
  5. Cook for 5-10 minutes longer, then serve hot. Enjoy!
I'm whipping up a big pot of this for dinner tonight- it makes great leftovers, or you can freeze the extra soup for later when you need a quick and easy dinner. 

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