Lupe's Kitchen Corner: Creamy Curry Pumpkin Soup With Tahini Miso Kale Chips

​Creamy Curry Pumpkin Soup 
With Tahini Miso Kale Chips


Soup Ingredients:
2 cups of Pumpkin Puree (or 2 cans)
1 - 12oz package of Silken Tofu
1 tsp Coconut Oil
1 medium Onion
2 cloves of Garlic
1 small thumb of Ginger
2 cups of Coconut Milk (or 1 can)
2 cups of Vegetable Broth
2 tsp of Yellow Curry Powder
1 Bay Leaf
1/4 tsp Cayenne Pepper
a pinch of Nutmeg
Salt and Pepper to taste

Tahini Miso Kale Chips Ingredients:
1 bunch of Fresh Kale
2 tbsp Extra Virgin Olive Oil
1 tbsp Mild Yellow Miso
1 tbsp Tahini
2 tbsp Lemon Juice 
1 tbsp Maple Syrup
Salt and Pepper to taste

Toppings:
Kale Chips, Cracked Red Pepper, Cashews

​Directions for the soup:
Start by sauteing the onion, garlic and ginger til they soften. Add the pumpkin puree, tofu, coconut milk, veggie broth and spices. Simmer the soup for about 15 min.

Remove the bay leaf. Puree with a submersion blender or regular blender til it's creamy smooth.

Top the soup with kale chips, cashews and cracked red pepper.


Directions for the Kale Chips:
Pre-heat the oven to 300 degrees Fahrenheit.

Line a baking sheet with parchment paper or aluminum.

Remove the stems and tear leaves into chip size pieces.

Mix the marinade ingredients in a blender til smooth. Massage the marinade into the leaves. 

Spread them out on the baking sheet and put in the oven for 10 min, flip the chips and bake 
for 5 min more til they're crispy but not burnt. Keep a close eye on them, the time often varies on the thickness of the leaves. You may need more time or you may need less.

Let them cool a bit before serving.