Monday, March 27, 2017


~ Minimalist Baker

1 T. olive oil
2 shallots (about 1/4 c.), diced
3 cloves garlic, minced
2 1/4 c. pumpkin puree
2 c. vegetable broth
1 c. coconut milk
2 T. maple syrup or agave nectar
1/4 t. sea salt
1/4 t. pepper
1/4 t. cinnamon
1/4 t. nutmeg

2 T. raw sesame seeds
1 T. olive oil
1 c. roughly chopped kale
1 garlic clove, minced
pinch salt

In a large pan, heat oil, shallot, and garlic over medium heat. Cook 2-3 minutes or until slightly browned and translucent. Add remaining ingredients and bring to a simmer. Transfer to a blender or use an immersion blender to puree soup; return to pot if using a blender. Cook another 5-10 minutes and adjust seasonings as desired. Top individual servings with kale sesame topping, if desired.

In a small skillet, toast sesame seeds over medium heat for 2-3 minutes. Stir frequently until just turning golden brown. Remove from pan and set aside.

While skillet is still hot, add oil and garlic. Saute two minutes or until lightly browned. Add kale and salt, toss until mixed, then cover to steam. Cook a few minutes until kale has wilted, then mix sesame seeds in and set aside to be used as topping.

Makes about four cups of soup without the optional topping.

Notes: I really like the kale sesame topping in the soup! Click the Minimalist Baker link above for instructions on how to roast two sugar pumpkins for the puree needed in this recipe. Otherwise, just use canned puree. 

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