Go Back
Print

Ingredients

  • 2 shallots diced
  • 3 cloves garlic
  • 2 - 1/4 cup pumpkin puree
  • 2 cups beef bone broth
  • 1 cup lite coconut milk
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 3 sprigs rosemary
  • 5 sprigs thyme

Garlic Kale Topping

  • 1 cup kale roughly chopped
  • 1 clove garlic minced
  • 2 tbsp raw sesame seeds
  • 1 tbsp olive oil
  • 1 pinch salt

Instructions

  1. In a large saucepan over medium heat add 1 Tbsp olive oil, shallot, and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.

  2. Add remaining ingredients, including the pumpkin, and bring to a simmer.

  3. Transfer soup mixture to a blender or use an immersion blender to puree the soup. Pour mixture back into pot.

  4. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.

  5. For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.

  6. To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.