How to Make Pumpkin Soup with Cauliflower and Kale - A Step-by-Step Guide

As we approach the fall season, the craving for hearty and warming dishes becomes stronger. One dish that perfectly embodies the essence of autumn is a rich and velvety pumpkin soup. But why stick to the traditional recipe when you can elevate it with the addition of nutritious and flavorful ingredients such as cauliflower and kale? This Pumpkin Soup with Cauliflower and Kale takes a classic comfort food and transforms it into a wholesome and satisfying meal that is perfect for a cozy night i...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Remove from heat and blend using an immersion blender.
  • Return soup to medium heat and mix in milk; cook for an additional 5 minutes. Serve hot or cold.
  • Nutrition

    137 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 3mg
    • Sodium: 993mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 7g
    • Vitamin C: 53mg
    • Calcium: 189mg
    • Iron: 3mg
    • Potassium: 627mg