This Tuscan soup is the epitome of fall eating, made to go hand in hand with the time of the olive harvest when fresh, new green extra virgin olive oil is made. Some like to add some pancetta to this, fry it off in a separate pan and add it to the soup along with the pumpkin, potatoes, and kale. If using another leafy green instead of kale, note that you will want to add it towards the end of cooking as nothing needs as long as kale does to reach the right point of cooking. <br /> <br />If this is all you're having, you could get 4 hearty portions. If you are serving this with other things as part of a several course meal, you could serve 6.

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