Pumpkin Soup with Leeks, Kale & White beans

Step 1

Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.

Step 2

Add celery, apples, sage, salt and pepper.  Saute 3-5 minutes more.

Step 3

Add kale and white wine.  Stir until kale begins to wilt about 2 minutes or so.

Step 4

Add broth, white beans and pumpkin puree.

Step 5

Bring to a simmer and let cook for about 20 minutes.