Spiced Pumpkin & Apple Soup With Kale

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.