Yield: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes
Recently we were contacted by Shoshana H looking for a a new Autumn soup that included pumpkin. We developed a great vegetarian soup that is packed with flavor and seasonal vegetables like pumpkin and kale. We enhanced the soup by using an Indian spice blend called garam masala that adds the warming affects of cinnamon and the spice of coriander and cumin. Try this soup on a cold fall night and tell us what you think.
3 cups pumpkin, peeled and diced 1/2" cubes
1 Tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1 1/2 tsp Garam Masala
1 medium onion, 1 cup diced
1 clove garlic, 1 tsp minced
4 cups rough chopped kale
1 can Great white northern beans, drained
1 quart vegetable stock
1 tsp salt
1/2 tsp Garam Masala
1. Prep the pumpkin by cutting it in half and removing the seeds. (these can be saved and roasted for a garnish or great snack) Then peel the outside skin of the pumpkin and dice the flesh into 1/2 inch cubes.
2. In a large bowl combine the pumpkin with the olive oil, salt, pepper, and garam masala. Toss to coat all the pumpkin well, then lay out in a single layer on a sheet tray and roast for 20 minutes in a preheated 400 degree oven.
3. While the pumpkin is cooking prep the other vegetables by dicing the onion, mincing the garlic, and cleaning and chopping the kale.
4. Half way through the pumpkin roasting take out the sheet tray and stir the pieces to equally brown them on all sides.
5. Heat a tablespoon of oil in a large pot over medium heat. Add the onions and garlic and saute for five minutes until golden brown and softened. Now add the kale and cook for another five minutes until it has wilted and darkened in color.
6. Remove the pumpkin from the oven and add it to the pot, pour in the drained can of white beans, and vegetable stock.Season with another 1 Tbsp of salt and 1/2 tsp of garam masala. Stir to combine and simmer on low heat for 20 minutes.
Serve with some crusty bread or in a sourdough bread bowl
Garam Masala is a blend of spices used in Indian cuisine, it is available at specialty food stores or Indian markets. The spice blend is perfect for this recipe because it contains the classic Autumn warming spices like cinnamon and clove but is also complex and adds a depth of earthiness to the soup. If you can't find garam masala in a store it is easy to make a simple blend at home. Combine 4 Tbsp ground coriander, 1 Tbsp ground cumin, 1 Tbsp black pepper, 1 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon,1 /2 tsp ground clove, 1/2 tsp ground bay leaf.
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