16gramsall purpose flour(2 tbsp) or gluten-free flour
150 mlvegetable stock/broth
200gramskalestems removed, roughly cut
Preheat the oven to 400F (200C). Line a large baking tray with foil, and coat lightly with olive oil.
Roast the pumpkin cubes for around 30-35 mins until soft. When cooled down slightly, puree until smooth with a hand blender.
Add up to 3 tbsp of water if needed to achieve a puree.
In the meantime cook the pasta according to instructions on packaging in salted water. Drain, and set aside.
If using bacon, heat a large dry pan over high heat and cook it until browned, about 4-5 mins, then also set aside.
Using the same pan, heat the coconut oil over medium heat. Add the onion and cook for about 2 minutes, next add the flour and cook another minute, or until well combined. Add in milk and stock and mix well. Bring to a boil and cook for about 4 to 5 minutes until it thickens slightly. Season with salt and pepper, and nutmeg
Once it begins to thicken, stir in the pumpkin puree and add in the kale. Cook until pumpkin is heated through and kale has wilted. Remove from the heat, add cheeses and mix well until melted.
Lastly, add the cooked macaroni and bacon and mix well. Serve seasoned with freshly ground pepper