Pumpkin, Leek & Kale Soup

Cold, wintry weather always calls for a warming soup at the end of the day.  The snow stopped me from going shopping today so I had to create something with veggies I had available and came up with this unusual, yet very tasty combination.

Pumpkin, Leek & Kale Soup

Ingredients

1 butternut pumpkin - cut into small chunks
3 leeks - roughly sliced
1/2 bag kale - roughly chopped
2 cloves garlic - crushed
Ground cumin
Chicken stock (I used home-made, but you could use stock cubes and water)
Lemon


Melt a knob of butter in a large saucepan. Add the leeks, garlic, pumpkin and a good spoon or more of cumin. Stir well and cook for a few minutes.

Pour in enough stock to cover the vegetables and bring to the boil. Pop a lid on the pan and turn the heat down to a simmer for approx 15-20 minutes, until pumpkin is cooked.

Stir the kale into the soup and let it cook for a couple more minutes.

Take off the heat and blend it all together.  (I use a hand blender.)

Squeeze half of a lemon into the smooth soup, stir and serve.

You can add shavings of parmesan, or a swirl of creme fraiche (or both).  I also serve it with In Caryl's Kitchen: Cornbread Muffins.

Enjoy!

Caryl ♥