Pumpkin? Tick. Greens? Tick? Flavour? Tick, Tick, Tick!
The vibrant flavours and hearty ingredients in this wholesome soup work together for a warming dish any time of year. The addition of cavolo nero, also known as Tuscan kale, adds a delightful contrast, infusing the soup with a touch of rustic charm and a bounty of nutrients. Its dark, leafy presence enriches the dish with a subtle bitterness, balancing the sweetness of the pumpkin and the depth of the split peas.
You can use English spinach or kale as a substitute for cavolo nero.
Tip
Ingredients
Method
Heat oil in a stockpot or large cast-iron pot over a medium heat. Add onion, garlic and fennel. Cook, stirring, for 5 minutes or until soft but not brown. Add the water and stock and bring to the boil.
Stir in split peas and pumpkin. Cover and simmer over a medium-low heat for 30 minutes. Season.
Use a handheld stick mixer to pulse for 2 second bursts until some of the soup is pureed. (Alternatively, puree ⅓ of the soup in a food processor and return to pot.) Stir in cabbage and peas and cook for 2 minutes. Serve.
