Pumpkin and apple soup with kale chips

breadandsoup2With Christmas around the corner, it’s the perfect time for hearty soup inside deep bowls of sourdough bread topped with crunchy kale. 

Nothing feels more wintry than pumpkin and squash soup but this recipe has a healthy twist. To help thicken it I’ve used granny smith apples instead of potatoes, which gives the soup a natural sweet taste. 

But do you want to know what’s even better than the fact it’s not calorific? It takes no time at all and requires no ninja kitchen skills. 

I feel that this is exactly what you should serve the morning after Christmas dinner when no one is feeling particularly hungry for anything heavy.  breadandsoup11

Pumpkin and apple soup topped with kale chips
Serves 2
A healthy, winter staple
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  1. 300 grams of chopped pumpkin, skins off
  2. 2 granny smith apples, peeled with cores removed
  3. 0.5 L chicken stock
  4. 1 teaspoon cinnamon
  5. 1 tablespoon honey
  6. 5 stems of chopped sage
  7. Large handful of kale
  8. 1 tablespoon butter
  9. 1/2 chopped white onion
  1. Preheat the oven to 180 degrees Celsius
  2. In an oven tray mix the pumpkin with a splash of olive oil, cinnamon and 3 stems of sage before baking it inside the oven for 30 minutes
  3. After 30 minutes, add the chopped apples and honey to the pumpkin and bake both ingredients for a further 15 minutes
  4. In a deep pot, cook the onion over a medium heat until they are soft and translucent, then add the stock, baked pumpkin and apples
  5. Whiz all the ingredients in a food processor and serve inside a bowl of sourdough bread
  6. For the kale chips, bake a handful of kale inside the oven for three minutes while melting butter and sage inside a frypan on a medium heat
  7. When the kale is crispy and brown, take it out of the oven and soak it in the sage butter
  8. Top your soup with the sage butter kale chips and feel your body warm all the way down to your toes
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