Pumpkin Acorn Squash comfort soup (using pumpkin ravioli leftovers)

If you made the corn squash filled pumpkin ravioli, you'll realize that we had some roasted pumpkin that we didn't use along with some squash filling. So what to do? Make a soup of course! I forgot to take a photo of the final result because it was so yummy that I just ate it up. There are a million recipes out there for great cold weather soups, so what's one more? Ha. Just trying to make 2 meals with the work of one. Here it is:


Ingredients:

Soup:
2 cups pumpkin purée
1 cup roasted acorn squash
2/3 cup acorn squash ravioli filling
1 cup vegetable broth
1/2 cup soy milk (or other milk substitute)
1 tsp Curry powder
1/4 tsp Cayenne pepper
1 pinch Nutmeg
1 pinch Allspice
Salt and pepper to taste

Top:
1 TBLS olive oil
4 cloves of garlic (minced)
1 scallion (sliced)
1 head (approx. 4 cups) of kale (chopped)
Roasted sunflower seeds (garnish)
Instructions:

Soup:
It's easy! Literally combine everything in a pot over medium heat. If it's too thick, at a bit more veggie stock, add more spices as needed, but it's basically ready for the topper ☺️.
Top:
Basically all the "top" is, is something to garnish the soup with that keeps it from getting boring in texture and flavor. Add the oil to a pan on medium heat, then add the garlic and shallots and sauté them on medium or medium low until they're soft and almost caramelized. Then, add the kale to the pan and stir the ingredients together, allowing the kale to wilt. I put a couple tablespoons of water in the pan and covered the pan once I could to sort of steam it along. Once the kale has wilted down and cooked for about 5-10 minutes, add salt and pepper to taste (baring in mind the salt the sunflower seeds will add).
Tip: I mix it up with tongs because it's easier!

Put the soup in a bowl, add a big spoon full of the kale on top, sprinkle with sunflower seeds (for a satisfying crunch) and voilà!