Spiced Pumpkin & Apple Soup With Kale

Prep Time
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"From the monthly magazine of one of our national supermarkets June '17."

Original recipe yields 4 servings


  • Serving Size: 1 (259.1 g)
  • Calories 294.2
  • Total Fat - 10.6 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 33.2 mg
  • Sodium - 519.9 mg
  • Total Carbohydrate - 31.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 25.1 g
  • Protein - 19.1 g
  • Calcium - 476.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 220C.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

Mix reserved spice mix with 1 1/2 teaspoons salt flakes and scatter over kale and bake for 8 to 10 minutes until crisp.

Step 9

Ladle soup into bowls, drizzle with remaining buttermilk and serve topped with kale.

Tips & Variations

  • Salad spinner