Pumpkin Soup with Cauliflower and Kale recipe

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Ingredients

8 cups vegetable broth
2 (15 ounce) cans pumpkin puree
1 (12 ounce) package frozen cauliflower
1 (10 ounce) package frozen kale, thawed and drained
1 teaspoon minced garlic, or more to taste
½ teaspoon ground turmeric, or to taste
1 cup milk

Nutrition Info

136.8 calories
carbohydrate: 25.3 g
cholesterol: 3.3 mg
fat: 2.3 g
fiber: 7.8 g
protein: 6.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 993.1 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable broth, pumpkin, cauliflower, kale, garlic, and turmeric in a large pot, bring to a boil over high heat. Reduce heat to medium-high and let simmer until vegetables are tender, about 40 minutes.

  2. Remove from heat and blend using an immersion blender.

  3. Return soup to medium heat and mix in milk, cook for an additional 5 minutes. Serve hot or cold.

Recipe Yield

6 servings

Recipe Note

A quick and easy fall soup of pumpkin and cauliflower that's sure to please. For extra protein, toss in tofu, black beans, lentils, turkey, or salmon.

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