SAVORY PUMPKIN SOUP RECIPES RECIPES

Steps:

• Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
• Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
• Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
• Chop the kale and add to the soup pot.
• Taste for seasoning.

Steps:

• Make the soup: Heat oil in a large saucepan over medium-high heat. Add onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until onion is soft, 8 to 10 minutes. Add garlic, chili powder, and oregano. Cook, stirring, until fragrant, about 30 seconds.  Add pumpkin puree and broth. Cook, stirring occasionally, until slightly thickened, 25 to 30 minutes. Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Stir in lime juice just before serving. Serve with Spice Shake alongside. Make the Spice Shake: Cook 2 tbsp. each whole cumin seeds, whole fennel seeds, and whole coriander seeds in a small skillet over low heat, stirring, until fragrant, 1 to 2 minutes; transfer to a bowl. Add 1 cup toasted pepitas, 2 teaspoons crushed red pepper, and 1 teaspoon kosher salt. Makes 1 2/3 cups.