Spiced Pumpkin & Apple Soup With Kale
January 05, 2018
"From the monthly magazine of one of our national supermarkets June '17."
- 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
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.
Tips & Variations
- Salad spinner