This year we found ourselves with a bountiful amount of red russian kale and were not quite sure what to do with it. Eying out the butternut pumpkins in storage and we decided to combine the two into a red russian kale and butternut pumpkin soup, which was delicious, nutritious, and easy to make.
3 x Potatoes
1 x Butternut pumpkin
1 Bunch of Red Russian Kale
1 x Brown Onion, sliced
2 x Glove of Garlic, sliced
1 x Cup of Chicken Stock
3 x Rashers of Bacon, sliced
Cut butternut pumpkin and potato into 1cm cubes.
Fry brown onion, garlic, and bacon in butter in a large pot until lightly browned
Add pumpkin and potato to fried mixture and cover with chicken stock. Add more stock if needed to ensure vegetables fully covered.
Add red russian kale and place a lid on the pot. Cook until vegetables are soft, approximately 20 minutes.
Using a stick blender or food processor, blitz the soup until it’s smooth.
Reduce until the consistency of the red russian kale and butternut pumpkin soup is right for you. If you like a smooth soup, pass the soup through a sieve.
Here is how we grow our Kale.