I had an early morning shoot today and not thinking ahead, I arrived fresh from the shower with sopping wet hair (tucked into a tidy bun), to St. Jack’s patisserie. It’s 29 degrees out. I know that’s not cold for some of you…but it’s pretty cold for us. While shooting the outdoor environmentals, (hoping that my hair won’t freeze and that I couldn’t possibly get pneumonia, right?), I thought about this soup waiting for me at home. Thick with hearty beans and bursting with winter vegetables, brothy enough warrant the pleasurable need for crusty bread to sop up the juices. A perfect soup to come home to on a brisk winter’s day.
I had more food pictures for you, I really did. But something happened and I haven’t quite figured out what. I was in a hurry yesterday and I either uploaded the images to a strange and remote location, or not at all. Instead, I offer you a glimpse into yesterday’s Christmas tree hunting adventure with Adam’s folks, and, fortunately, at the very least, the soup.
Kale and Pumpkin Ministra
Inspired by a recipe in Food and Wine
The original recipe calls for butternut squash pasta and gently wilted kale. I decided I wanted a heartier and richer flavored soup, so I used some of stash of fancy Peruvian Christmas Lima beans in place of the pasta and roasted the veggies in the oven.
What you’ll need~
1/4 cup Olive Oil
1 large onion, coarsely chopped
1 small pumpkin, or squash of your choice, seeds rinsed and reserved and cut into quarters
3 garlic cloves, thinly sliced
1 teaspoon dried sage, crumbled
1 bunch kale, stemmed and chopped
4 cups chicken broth
Salt and pepper
1-2 cups beans, cooked
Parmesan for shaving
Heat the oven to 375.
Toss the pumpkin and onion with half of the olive oil, a generous pinch of salt, a couple of grinds of pepper and the crumbled dried sage. Place on half of your baking sheet.
Place in the oven and bake until the pumpkin is tender. About 30 minutes. Be sure to stir the onions here and there so they don’t char too much.
Toss the kale with the rest of the olive oil, the reserved pumpkin seeds and sliced garlic.
After about 15 minutes into cooking, add the kale to to the other half of the baking sheet.
Stir the kale every 5-10 minutes until it’s nice and crisp. About 15 minutes.
Once the kale is cooked and the pumpkin is tender, remove from the oven and set aside until the pumpkin is cool enough to handle.
In the meantime, warm chicken broth in a large saucepan and add the beans. Add the kale and onions.
Scrape the pumpkin meat out of its skin, and cube up the meat as best as you can. Toss into the broth.
Let simmer gently for about 20 minutes to allow the flavors to come together.
Serve warm with a generous serving of parmesan shavings on top and some crusty bread for sopping on the side.
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