RIDICULOUSLY EASY PUMPKIN SOUP WITH KALE AND COCONUT TANGLE
This soup is so easy to make and if you don’t make the Kale Coconut Tangle, you will likely have everything on hand in your pantry. If you don’t have access to a blender, just chop the onions really small and you won’t notice them in the finished product.
Ingredients
2 tbsp. olive oil
1 onion, diced
1 clove garlic, minced
3 cups of puréed pumpkin, from a 796 ml can or DYI cooked pumpkin
3 cups low/no sodium vegetable or chicken stock
1 cup canned light coconut milk (reserve some of the remainder of the can for a drizzle on each bowl)
2 tbsp. pure maple syrup
½ tsp. sea salt
Heaping ¼ tsp. black pepper
¼ tsp. cinnamon
¼ tsp. chili powder, optional
For the Kale Coconut Tangle – OPTIONAL
2 tbsp. shredded unsweetened coconut
1 tbsp. grapeseed oil
1 cup shredded kale
About 2 tbsp. canned light coconut milk to drizzle on the bowls of soup
Directions
1. Heat oil over medium heat in a medium-size pot, add onion, sauté until softened and translucent, about 5 minutes. Add garlic, sauté for 30 seconds
2. Add the rest of the soup ingredients, bring to a simmer and cook for 5-10 minutes.
3. Blend using an emersion blender or transfer to a blender and blend until smooth.
4. In the meantime, make the OPTIONAL Kale Coconut Tangle. Place the coconut in a frypan over medium heat and toast until golden, about 5 minutes, transfer to a plate or bowl. Add the oil, heat. Add the kale and toss in oil. Continue tossing until the kale has wilted and begins to get a little crunchy, about 5-10 minutes. Add the coconut back to the frypan with the kale, toss together and shut the heat off, set aside.
5. Distribute the soup between 4 bowls, drizzle a tsp. or so of coconut milk over each bowl and top with a pinch of Kale Coconut Tangle, if using.
Makes 6 cups, 4 servings
Recipe provided by Carolyn Tanner Cohen – Delicious Dish
LINK
Delicious Dish – http://www.deliciousdish.ca
