Mac has been super into Halloween, which is fun for the most part. We talk about “scary pumpkins” an average of 47.2 times a day. We talk about “scary witches an average of 56.8 times a day. We talk about “scary vampires” an average of 63.6 times a day. And my favorite is when he talks about “Stop Steins”- meaning “Frankenstein.”
Last weekend we went to a Pumpkin Night at a nature preserve one suburb over. The trail was lined with 1000 carved pumpkins and there were spooky decorations all around.
Some of the pumpkins were crazy-impressive.
Others were…this.
It’s pretty cute when your 2 year old shrieks “This one’s my favorite!”
In order to fully pumpkin-fy our weekend, I capped off Sunday night with some pumpkin soup.
Savory Pumpkin Kale Soup
-2 tablespoons butter
-1 small yellow onion, diced
-2 cups pureed pumpkin (I had leftover cooked pumpkin- feel free to use canned)
-1 tablespoon “Better than bouillion” + 6 cups water, or else 6 cups low sodium vegetable or chicken broth
-3 fresh sage leaves, minced
-1 clove garlic, minced
-1/8 teaspoon pepper
-1 cup heavy cream
-1 bunch fresh kale (~2 cups), washed and torn into small-ish pieces
-1/4 teaspoon grated Gruyere cheese (optional)
Use a Dutch oven or large pot over medium heat- melt butter and add onion. Turn to medium-low heat and saute, stirring occasionally, for 10-15 minutes. Onions should be golden brown and carmelized. Add pumpkin, bouillion or broth, and seasonings. Stir to combine. Cover and let simmer over low heat for 20 minutes. Using an immersion blender or food processor, puree. Add cream and kale right before serving. Top with a tablespoon of Gruyere if desired.
Makes 4 2-cup servings. Per serving: 375 calories.
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