Summary

Ingredients

• 1 kg kale, fresh (otherwise frozen product)
• 1 pumpkin (se) (Hokkaido), approx. 800 g
• 4 medium onion (s)
• 200 g potato (s), waxy
• 1 clove (s) garlic, finely chopped
• 125 g butter
• salt and pepper
• nutmeg
• 2 bay leaves
• 0.5 ½ chilli pepper (s)
• 200 ml vegetable stock
• 50 ml olive oil

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Instructions

1. Wash the kale and blanch it in salted boiling water for 4-5 minutes. Quench in cold water, squeeze out and cut into small pieces.
2. Core the pumpkin and cut into cubes. Peel and dice the potatoes. Peel and dice 3 onions.
3. Melt 100 g butter in a saucepan and fry the onion cubes until translucent. Add the pumpkin cubes. Season with salt, pepper and nutmeg. Add the bay leaves, finely chopped garlic and chilli pepper. Fill up with 100 ml vegetable stock and cook until soft in 45 minutes. Remove the bay leaves and chilli. Puree everything.
4. Heat the remaining butter and olive oil. Peel and dice the remaining onion and sweat in it. Add the potato cubes and sweat, season with salt. Add the kale. Top up with the rest of the vegetable stock and simmer for about 15 minutes. Season to taste with salt and pepper.
5. Place the pumpkin puree on a plate as a mirror, place the kale on top and serve.