About the Recipe
Attention soup aficionados! Star this recipe, bookmark this page. This creamy, dreamy pumpkin goodness has a surprise guest star: crunchy kale on top! Imagine a velvety blend of fall flavors topped with kale chips, bringing a crispy, earthy punch to the party that acts like a confetti surprise.
15 oz pure pumpkin (canned is fine)
2 gloves of garlic
3 cups of water
1 tsp. salt
1 tsp. black pepper
2 Tbsp. olive oil
5 leaves of kale
(optional 13 oz canned coconut milk)
Step 1: Chop all veggies and place them in one cooking pot with water. Boil for 25 minutes.
Step 2: Rinse kale leaves and sprinkle salt on top of them. Bake on a pan at 375F for 15 minutes.
Step 3: When the veggies are cooked, take one hand blender and blend until pureed. Add salt and black pepper and mix all together.
Step 4: Serve with little crushed kale leaves on top.