Chunky Pumpkin and Kale Soup – and more coming soon…

Off the radar for a while, I know. I spent the warm season writing a weekly featured recipe for Agriberry CSA, a fabulous local all-fruit CSA organized by the irrepressible Ms. Anne Geyer. I’ll be posting the “best of” those recipes in the near future, but for today, a welcome to Fall—my favorite time of year. Let us eat well, digest what’s past, and prepare ourselves for the next.

Chunky Pumpkin & Kale Soup

  • 1 pie pumpkin
  • 1 large bunch kale
  • 1 large onion, chopped
  • 3 large shallots, chopped
  • 4-6 cloves garlic, chopped
  • Whole dried hot pepper (# depends on hotness of peppers – I used one medium-hot pepper b/c the curry paste will also add some spice)
  • 2-4 T. finely chopped fresh ginger
  • 2 yellow peppers, chopped
  • 1 c. dried white beans (cranberry, cannellini, etc.) soaked for a day ahead OR 1 can of same
  • Fresh thyme – a lot
  • 6 c. chicken broth (about 3 cans)
  • 1 can coconut milk
  • 4-5 t. Thai red curry paste
  • Juice of 1 lemon
  • Butter
  • Scallions for garnish
  • Zatar for garnish

If using dry beans, soak your beans for 12 – 24 hours ahead of time (I loved the big white cranberry beans in this, but I might try it with red lentils next time). Bring to a boil and reduce to simmer to soften right before preparing the soup. Drain before adding.

Preheat oven to 375. Cut your pie pumpkin (or other pumpkin variety or butternut squash) in half, scoop out the seeds, and rub all of interior with some butter. Place face down on cookie sheet and bake in oven until softened, about 30 – 45 minutes.

Meanwhile, in a large pot, heat olive oil over medium heat. Add 2 sprigs of time, chopped onion, shallots, garlic, a sprinkling of sea salt, and whole dried hot pepper. Saute until onions are softened. Add yellow pepper and ginger. Add chicken broth, coconut milk, and Thai red curry paste,  then stir in the drained & rinsed beans. Mix well and return to a boil, adjusting heat to maintain a simmer. When pumpkin is softened, remove from oven and use a spoon to scoop chunks of flesh out – add to soup mixture.

Clean kale and chop coarsely – I like longer crinkly pieces so I just chop it once laterally. Add to soup but do not mix it in – cover the pot and allow the kale to steam and soften. Then stir the soup, add lemon juice and additional salt or curry paste to taste. Garnish with a sprinkling of zatar seasoning and chopped scallions. Dee-lish!

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