This healthy and hearty vegetable soup is easy to make and full of flavor. The pumpkin works as a thickener while the kale adds color and fiber.
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 3 tbsp miso paste (a flavorful soy product, can be found in Japanese and health food stores)
- 3 quarts water
- 1 pound organic new potatoes
- 1 small organic pumpkin, about 1-3/4 pounds, to yield 1 pound when peeled and cubed
- 1/2 bunch kale, leaves only, washed and torn into bite-sized pieces
- 3 tbsp minced parsley
- Red wine vinegar to taste
- Salt and freshly ground pepper, to taste
- Hot ground pepper, to taste
- Grated Parmesan cheese to pass at the table
- Heat the olive oil in a heavy soup pot. Add the onion, reduce the heat to moderate, and cook until the onion is just wilted. Add the garlic and miso; stir until the miso dissolves and colors the onion and garlic.
- Add the water. With the pot covered, bring liquid to just below the boil. Reduce the heat and simmer.
- Meanwhile, scrub the potatoes and cut them into 1/2-inch cubes. Peel and cut the pumpkin into 1/2-inch cubes. Add them to the pot. Simmer for about 20 minutes, or until the potato has cooked. The pumpkin will break up and thicken the soup.
- Just before serving, add the kale, the parsley, and the seasonings. Cook just long enough to wilt the kale, less than 1 minute. Pass the cheese at the table.
- Note: If you plan to serve the soup over several days, just add a little kale with each reheating.