Ingredients

1 carton pumpkin or butternut squash soup (32 oz.)

3 cups vegetable broth

1 cup basmati rice (any grain will do)

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1/2 bunch of kale, roughly chopped

Optional: 1 teaspoon curry or pumpkin pie spice

Preparation

  1. Heat soup, broth and rice to a gentle boil. Simmer for at least 20 minutes or until rice is soft.
  2. In a large frying pan, add oil and optional spice. Sauté onion and garlic with chopped kale.
  3. Add kale/onion mixture to soup, and heat through.