Sweet Potato Soup with Crunchy Kale and Spiced Pepitas
¼ cup olive oil, divided
1 medium onion, chopped
1 cup carrots, chopped
½ cup celery, chopped
3 cloves garlic, minced
1 tablespoon fresh sage, chopped
¾ teaspoon cumin, divided
1 teaspoon paprika, divided
1/8 teaspoon nutmeg
4 cups vegetable stock
2 cups water
1 (40-oz.) can Dunbars Nature's Pride® cut sweet potatoes, rinsed and drained
2 ½ teaspoons kosher salt, divided
½ teaspoon fresh ground pepper
4 cups kale, tough stems removed and leaves torn
¼ teaspoon cayenne pepper
1 tablespoon honey
1 cup roasted, salted pepitas
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.
Makes 6 to 8 servings
Active: 30 min.
Total: 1 hour.