Savory Pumpkin Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can organic pumpkin (you may also roast a pumpkin yourself)
• 1 tablespoon olive oil
• 2 garlic cloves
• 4 cups chicken stock or 4 cups vegetable stock
• 1 cup water
• 1/2 bunch organic kale (about 1/2 lb)
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 5 baby portabella mushrooms, cleaned and sliced thin
• 1 (4 ounce) container sour cream (i use fat-free)
• salt and pepper, to taste
• shrimp or chicken, i added shrimp and it was very tasty

Recipe

• 1 chop garlic and cook in olive oil for 30 seconds - 1 minute. add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. bring this to a boil and cook for 10 minutes, stirring occasionally. use an immersion/stick blender to blitz the soup until smooth. add sliced mushrooms (and chicken or shrimp, if desired). turn heat to low and simmer until kale is done.
• 2 wash the kate well in a bowl of water. separate the leaves from the stems. discard the stems. place a frying pan over a medium heat and fill with the kale. put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. remove from the frying pan to a chopping board and leave to cool completely.
• 3 remove the soup from the heat and stir through the sour cream. grind over some pepper and add salt to taste.
• 4 chop the kale and add to the soup pot.
• 5 taste for seasoning.