Pumpkin Soup
With Almond-Rubbed Kale Chips
Ingredients
- 2 lbs pumpkin, peeled and chopped
- 3 quarts water
- 1 large onion, sliced
- Sea salt and white pepper to taste
- 2 lbs kale leaves, cleaned and stemmed
- 1/2 cup extra virgin olive oil
- 5 oz blanched almonds
Preparation
Step 1: Make Almond Kale Chips
Blend the blanched almonds with 3 oz of water and a pinch of salt to form a paste. Massage the almond paste onto kale leaves. Arrange the leaves individually on a dehydrator tray and dry at 80°F for 20 hours. Store in a cool, dry place.
Step 2: Prepare the Soup
In a large pot, bring the water and sliced onion to a soft boil. Add the chopped pumpkin and cook until tender.
Remove the vegetables with a skimmer and blend until smooth. Season with sea salt and white pepper. Emulsify by slowly adding olive oil while blending until the soup is velvety.
To Serve:
Ladle the warm soup into serving bowls and top with almond kale chips just before serving for a crunchy finish.
Wine Pairing
Zio Baffa Organic Sangiovese Toscana 2017
The earthiness of Sangiovese pairs wonderfully with the sweet, nutty notes of the pumpkin and almond.
Estimated Nutrition Facts (per serving)
- Calories: ~240
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
- Sodium: 180mg