How many versions of pu
mpkin soup are there, and how many more will be ‘discovered’ ? I have my two favourites that I make regularly, but I came across a picture recently in the Woolworths Taste magazine and there was something about it which appealed. The addition of buttermilk was so unusual and I had some in the freezer after making butter so I thought I’d give it a go. I was moving house soon and emptying out the freezer was a high priority. I left out the kale. The soup was divine and is now on my list of top three favourite pumpkin soups.
I’ve driven several vegetarian friends mad with my constant recommending it. I’ve now stopped, and will no doubt find a new ‘favourite’ soup shortly which will be highly recommended, until the next new ‘favourite’. A pattern emerges…..
Ingredients
- 11/2 tbs olive oil
- 1 leek, chopped
- 1 garlic clove, crushed
- 1 tsp each ground ginger, cinnamon and cumin
- 1kg butternut pumpkin, peeled and chopped
- 1 red apple, peeled, quartered, cored and chopped
- 600ml chicken or vegetable stock
- 300ml buttermilk
- 1/2 bunch green kale
Method
- Preheat oven to 220°c. Heat 1 tbs oil in a large saucepan over medium heat. Add leek and garlic and cook for 5 minutes until leek is soft.
- Combine spices in a small bowl. Add 2 tsp of 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. Stir in stock and bring to a simmer. Cook for 15 minutes or until pumpkin and apple are soft.
- Puree with a stick blender or blender and return to saucepan. Stir in 1 cup of the buttermilk and simmer gently for 5 minutes until heated through.
- Meanwhile, strip kale leaves from the stems and tear into small pieces. Wash well and dry in a salad spinner.
- Add remaining oil to kale and rub in well to coat. Arrange in a single layer on 2 baking paper lined oven trays. Mix reserved spice mix with 11/2 tsp salt flakes and scatter over kale. Bake for 8-10 minutes until crisp.
- Ladle soup into bowls, drizzle with remaining buttermilk and serve topped with kale.
Use salt-reduced stock if watching your salt intake. Kale chips can be stored in a snap-lock bag for a few days.
For more on this recipe, visit the Woolworths website at spiced-pumpkin-apple-soup-with-kale
