January 05, 2018
Soups/Stews, Dairy, Fruit,
Apple, Vegetables, Pumpkin , Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Blender, Oven Bake, Stove Top, Gluten-Free, No Eggs, Buttermilk more
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"From the monthly magazine of one of our national supermarkets June '17."
Preheat oven to 220C.
Heat 1 tablespoon oil in a large saucepan over medium heat and add leek and garlic and cook for 5 minutes or until leek is soft.
Combine spices in a small bowl and then add 2 teaspoons of the spice mix to the pan and stir for 1 minute or until fragrant.
Add pumpkin and apple and cook for 2 minutes until well coated in spice mixture and then stir in stock and bring to a simmer and cook for 15 minutes or until pumpkin and apple are soft.
Puree with a stick blender or blender and return to the saucepan and stir in 1 cup buttermilk and simmer gently for 5 minutes until heated through.
Meanwhile, strip kale leaves from the stems and tear into small pieces and then wash well and dry in a salad spinner (or can be done in a clean dry tea towel).
Add remaining oil to kale and rub in well to coat and then arrange in a single layer on 2 baking paper lines oven trays.
Mix reserved spice mix with 1 1/2 teaspoons salt flakes and scatter over kale and bake for 8 to 10 minutes until crisp.
Ladle soup into bowls, drizzle with remaining buttermilk and serve topped with kale.
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