Minestra dei Morti - Italian Halloween Soup

Ingredients

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 small pumpkin, peeled and diced 1 small pumpkin, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 cups (60g) kale, chopped 2 cups (60g) kale, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced pumpkin and sliced carrots to the pot, and cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth, dried rosemary, and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the vegetables are tender.
5. 5.
   Add the chopped kale to the pot and cook for an additional 5 minutes.
6. 6.
   Remove the pot from heat and let the soup cool slightly.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Return the soup to the pot and reheat if necessary.
9. 9.
   Serve the Minestra dei Morti hot, garnished with a sprinkle of dried herbs or a drizzle of olive oil.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a small pumpkin that is firm and has a vibrant orange color. Avoid using large pumpkins, as they tend to be less flavorful.
• Kale — Remove the tough stems before chopping the kale. Massage the leaves with a bit of olive oil to soften them and enhance their flavor.

Tips & Tricks

• For a creamier texture, add a splash of coconut milk or cashew cream to the soup before blending.
• Customize the soup by adding other seasonal vegetables such as butternut squash or sweet potatoes.
• Serve the Minestra dei Morti with a side of crusty bread or garlic bread for a complete meal.
• To make the soup spicier, add a pinch of red pepper flakes or a dash of hot sauce.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Minestra dei Morti in individual bowls, garnished with a sprinkle of dried herbs or a drizzle of olive oil. Accompany it with a side of crusty bread for dipping.

Presentation advice

To enhance the presentation, consider serving the soup in hollowed-out mini pumpkins or decorative Halloween-themed bowls. Sprinkle some fresh herbs on top for an added pop of color.