Autumn Italian Pumpkin and Kale Soup
As Autumn rolls into Winter, so does our obsession with comforting and cozy meals. Out with the chilled crisp salad and in with the soups, stews and casseroles. They may get a little thicker, heavier, larger, hotter and more robust which is not only a natural transformation, it’s one of pure necessity and a survival mechanism. But just because our food types change, doesn’t mean we are replacing the healthy with the unhealthy. Here is a delicious, easy and healthy Autumn into Winter soup that will keep you cozy and comforted whilst also supplying your body with the much needed nutrition and energy it needs.
Let’s talk a little before you jump to the recipe… this recipe is way more than a one benefit, hunger satisfying soup. It’s a comforting, cozy soup that will give you all the energy for the winter season as well as being also so healthy and nutritious that you won’t be wasting any calorie in-taken when they aren’t also doubling up and fueling your body as well.
Adding kale, baked pumpkin and a reliable quality tomato tin that uses actual real tomatoes, is rare but very important, especially when cooking from home. You’re ensuring your daily dose of greens and keeping well away from the no added preservatives or other nasties into your body. We often do not know the implications of using tinned food when we don’t know the origin of the produce or their making.
So with out further ado - let me introduce to you Pasta Garofalo. They are an Italian company but they have quickly become popular across the globe, now having their products on sale in America, Australia, France, Germany, Brussels, The United Kingdom and more. Their products are all made and packed in Italy, using Italian recipes to create their base line of products. From there, they have created a beautiful range of unique cupboard staples that have become quintessentially Pasta Garofalo. Their products are quality tested, contain only what you would use when actually cooking and are transparent in their beliefs and philosophy. Seems a no brainer to turn to them to stock up on all things Italian cooking - be pasta, sauces, tin tomatoes, flours and grains.
Let me tell you that it most certainly is a no brainer! Using Pasta Garofalo’s cherry tinned tomatoes not only gives us quality flavour but we know the contents of these tins are packed using fresh Italian farmed tomatoes and contain no preservatives or long life chemicals.
Their pasta range is all could you ever imagine and so much more! It’s a true Italian’s (or wanna-be Italian) cupboard dream and all in one place… delivered right to your door. Grab the classics - spaghetti, fettuccine, lasagne, penne, rigatoni - but also those a little out of the ordinary to live a little in the kitchen and experience, explore and create outside the box.
Mix their quality produce with healthy, nutritional vegetables, and you got yourself a natural winter cold fighter, detoxifier and delicious meal all in one. Plus how could you say no to greens and Italian sourced produce?!
Anyway, this is a fun and simple recipe great for a healthy week night meal and also is a great meal prep idea to save time whilst ensuring you are keeping to a healthy and delicious standard.
Shop the full line of Pasta Garofalo’s products here and link the link in ingredients for the exact condiment you need for this recipe.
Autumn Italian Pumpkin & Kale Soup
In partnership with Pasta Garofalo UK
Ingredients
2 tbsp Pasta Garofalo Olive oil
1/2 leek, slice
3 garlic cloves, diced
1 tin Italian cherry tomato tin from Pasta Garofalo
1/4 pumpkin, diced
2 1/2 cups vegetable stock
2 cups kale, roughly torn
150 grams Route N. 31 Pasta Garofalo
Parsley, mozzarella and baby beetroot leaves to finish
Method
In a large pot, boil water to 3/4 the way up and add a generous pinch of salt. Once at a rolling boil, add the Route N.31 from Pasta Garofalo and cook for 5 minuets under the instruction time on the back of the packet. Drain and set aside.
On a baking tray lined with parchment paper, place the diced pumpkin and drizzle with Pasta Garofalo olive oil. Mix with a spoon to coat and bake at 200℃ for 10-15 minuets or until the pumpkin is soft.
Using the same pot as the pasta or a cast iron pot, add Pasta Garofalo olive oil, wait 1 minute to heat a little then add the leeks and garlic. Cook for 1-2 minutes then add the veggie stock, cherry tomato tin and a pinch of salt and pepper. Cook for 10 minutes or until the soup has slightly reduced. Add the kale, pumpkin and cooked pasta, mix well and serve into bowls. Top with torn mozzarella, chopped parsley and small beetroot leaves for colour.
