• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 3/4 teaspoon cumin, divided
• 1 teaspoon paprika, divided
• 1/8 teaspoon nutmeg
• 4 cups vegetable stock
• 2 cups water
• 1 (40oz.) can Dunbars Natures Pride® cut sweet potatoes, rinsed and drained
• 2 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon fresh ground pepper
• 4 cups kale, tough stems removed and leaves torn
• 1/4 teaspoon cayenne pepper
• 1 tablespoon honey
• 1 cup roasted, salted pepitas
• Sour cream
Yield: 6 to 8 servings
Hands-on time: 30 minutes
Total time: 1 hour
• Preheat oven to 350 degrees. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add onion, carrots, and celery. Cook, stirring frequently, for 6-8 minutes or until softened. Add garlic, sage, ½ teaspoon cumin, ½ teaspoon paprika, and nutmeg and cook 1 minute more, stirring constantly. Add stock, water, and sweet potatoes; bring to a boil. Lower heat and simmer 30 minutes.
• Toss kale in a large bowl with 1 tablespoon oil and ½ teaspoon salt. Spread in a single layer on a rimmed baking pan. Bake kale for 20 minutes, or until edges are brown and crisp. Let cool on pan completely.
• Heat a medium non-stick skillet over medium-high heat. Add remaining tablespoon oil, remaining ¼ teaspoon cumin, ½ teaspoon paprika, 1 tablespoon honey, and pepitas. Cook, stirring constantly for 4 to 6 minutes or until bubbly and pepitas just begin to brown. Spread pepitas in a single layer on a parchment-lined baking pan. Let cool completely, about 10 minutes.
• Puree soup using an immersion blender or process in a blender, working in batches as necessary. To serve, top soup with a dollop of sour cream, baked kale leaves and sprinkle with pepitas.