Monday, October 20, 2014

Pumpkin Potato Soup with Kale

This is a Grant Farms recipe, and in case it disappears from the intertubes it's below.  Pretty tasty soup.  Needs a little gorgonzola or something on top.  We just put all the kale in with the soup instead of adding more when reheating like they say.

2 tbs olive oil

1 medium onion, chopped

3 to 4 cloves garlic, minced

3 tbs miso paste (a flavorful soy product, can be found in Japanese and health food stores)

2 quarts water

1 lb potatoes

1 pumpkin, about 1-3/4 pounds, to yield 1 pound when peeled and cubed

1/2 bunch kale, leaves only, washed and torn into bite-sized pieces

3 tbs minced parsley

Red wine vinegar to taste

Salt and freshly ground pepper, to taste

Hot ground pepper, to taste

Grated Parmesan cheese to pass at the table

Heat the olive oil in a heavy soup pot. Add the onion, reduce the heat to moderate, and cook until the onion is just wilted. Add the garlic and miso; stir until the miso dissolves and colors the onion and garlic. Add the water. With the pot covered, bring liquid to just below the boil. Reduce the heat and simmer. Meanwhile, scrub the potatoes and cut them into 1/2-inch cubes. Peel and cut the pumpkininto 1/2-inch cubes. Add them to the pot. Simmer for about 20 minutes, or until the potato has cooked. The pumpkin will break up and thicken the soup. Just before serving, add the kale, the parsley, and the seasonings. Cook just long enough to wilt the kale, less than 1 minute. Pass the cheese at the table. Note: If you plan to serve the soup over several days, just add a little kale with each reheating.

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