Author Notes: My father is a hard man to buy gifts for. When his fall birthday rolled around, that meant the usual golf balls, silly t shirts, books he never read, etc. About four years ago, however, inspiration struck - he loves to make soup, but needs a good recipe and lots of guidance to do so successfully. So I pulled together a box of ingredients that could survive a trip cross country via USPS and typed up this recipe. He enjoyed it so much, it's become an tradition. Every November, for his birthday, I assemble all the dry/non perishable ingredients, create a recipe for him and send it along!
This recipe has endless possibilities for variation - different greens or omit the greens, squash instead of pumpkin, beans or no beans. It adapts well to whatever you've got on hand - last year, I even added sweet Italian sausage to the mix. - thewanderingchef
- 1 pie pumpkin, peeled, seeded & cubed
- 1 lg onion, julienned
- 4 cloves garlic, chopped
- 2 lg carrots, peeled & diced
- 1 cup white wine
- 1 quart chicken or vegetable stock
- 1 32 oz can diced tomatoes
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cloves
- 1 bay leaf
- 1/2 cup dried great northern beans, measured pre-soak
- 1 bunch kale, washed & chopped
- red wine vinegar
- salt & pepper
- granulated sugar (optional)
- Soak the beans overnight in the fridge, covered with water.
- Heat a small amount of olive oil in a heavy bottomed soup pot, add onions and carrots and saute over medium high heat, until onions are translucent.
- Add garlic, cook until fragrant, stirring frequently.
- Add pumpkin, saute until edges begin to round, stirring frequently. If needed, lower the heat to prevent sticking/burning.
- Deglaze the pan with white wine, working all the browned bits up off the bottom of the pan.
- Drain and rinse white beans. Add stock, tomatoes, oregano, cloves, bay leaf and white beans, plus water as needed to adjust consistency (should be very brothy).
- Bring to a boil, reduce to a simmer and cook until beans are tender.
- Add kale about 15 minutes prior to serving, allow it just to wilt, but remain dark green.
- Season to taste with salt, pepper and vinegar. Add a pinch of sugar if needed/desired.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup