Italian Pumpkin and Kale Chicken Noodle Soup with Fontina Toast.

INGREDIENTS

2 tbsp

olive oil

small sweet onion (diced)

3 cloves

garlic (minced or grated)

1 tbsp

chopped fresh sage

1 tbsp

chopped fresh rosemary

sprigs fresh thyme

kosher salt + pepper (to taste)

2 qt

low sodium chicken broth

1 cup

small pumpkin (peeled + cut into cubes (about 3 ))

small skinless chicken thighs or breasts

1/2 cup

grated parmesan + the rind of the parmesan

1 cup

baby kale

zest + juice of 1 lemon

1 lb

short cut pasta

2 tbsp

butter

slices bread (sliced into 1/2 inch slices)

4 tbsp

butter

1 cup

shredded fontina cheese

fresh chopped sage (for topping)