3 slices bacon
1 tablespoon olive oil
1 medium onion, chopped (1 cup)
2 cloves garlic, minced
4 cups cicken broth
2 medium new potatoes (3/4 pound) peeled and cut into 1-inch chunks
1/2 pound curly kale, steams and ribs removed, finely chop
1/2 teaspoon salt
1 1/2 cups canned unsweetened pumpkin
1/4 teapoon ground nutmeg
1/8 teaspoon white pepper
3/4 cup half-and-half
Cook bacon over medium heat in a large dutch oven until brown and crispy. Remove bacon, crumble, and set aside.
Pour off all but1 teaspoon of fat.
Het oil in dutch over, add onions and cook for about 5 minutes, stirring occasionallly, until soft and onion starts to
carmelize. Add garlic, cook for one minute more.
Pour 2 cups of broth into dutch oven, stir to loosen browned bits on bottom of pan.
Add potatoes, kale, and salt; bring to a boil. Reduce heat and simmer for 20 to 25 minutes, until potatoes are
sot and kale is wilted.
Puree mixture with hand-held blender. Flecks of green from kale should be visible. Return to dutch overn.
Add remaining ingredients, wisking as you do so. Heat through, but don't allow to boil after cream has been added.
**This soup tastes best when flavors are allowed to blend for 24 hours.
