Tomato soup with pumpkin and kale

Ingredients:

• 1/4 cup extra-virgin olive oil
• 3 thick slices bacon, finely chopped
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 2 tsp chopped fresh thyme
• 1 can (800g) canned whole peeled San Marzano tomatoes, crushed by hand
• 4 cups lightly salted chicken broth
• 450 g butternut squash (about half a pumpkin), peeled and cut into 1–2 cm pieces.
• 1 bunch kale, leaves and tender stems finely chopped
• 2 cups oyster crackers
• 1.5 tsp paprika

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. In a large Dutch oven or other heavy saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the bacon, onion, and a generous pinch of salt and black pepper. Cook, stirring, until the onion is soft, 6–8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
3. Add the tomatoes, chicken broth, 1/2 teaspoon salt, and a few grinds of black pepper to the pan; bring to a boil. Add the squash and cabbage; bring back to a boil. Reduce heat and simmer, stirring occasionally, until the squash and cabbage are very tender, 15–18 minutes. Season with salt and pepper if needed.
4. Meanwhile, combine the oyster crackers, the remaining 2 tablespoons olive oil, paprika, and a large pinch of salt in a medium bowl. Toss to coat evenly. Place on the prepared baking sheet and bake, tossing once, until lightly browned, about 10 minutes.
5. Before serving, ladle the soup into bowls and top with oyster crackers. Set the remaining crackers aside.