As your pumpkins mature in your pumpkin patch in late summer or early autumn, you might opt to try new and different ways of preparing the pumpkin for your family. After roasting the pumpkin to make it tender and tasty, concoct a delightful pumpkin kale soup for a light entree or appetizer. The combination of pumpkin, potatoes and kale will create a favorite soup your family may request often.
Cut the pumpkin in half with the chef's knife and remove the seeds and stringy membranes from the center of the pumpkin halves. Place each pumpkin half upside-down into the roasting pan and add 1 inch of water to the pan.
Cover the pan and roast the pumpkin at 375 degrees F for 30 minutes until the pumpkin is tender. Remove the pumpkin from the oven and allow it to cool.
Cut the cooked pumpkin from the rinds with the chef's knife and cut it into bite-size chunks. Puree half of the pumpkin in the food processor and leave the other half in chunks.
Peel and chop the potatoes and place them into the stockpot. Chop the onion, carrots and kale and add them to the stockpot. Pour the chicken stock over the vegetables and add both the pumpkin chunks and puree to the stockpot.
Add the herbs, salt and pepper to the stockpot and heat the soup over medium-high heat. After the soup boils, reduce the heat to medium-low and simmer the soup for 30 minutes.
Remove the soup from the heat and serve it immediately. This recipe serves six.