Pumpkin Soup with Cauliflower and Kale recipe
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- 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 caloriescarbohydrate: 25.3 gcholesterol: 3.3 mgfat: 2.3 gfiber: 7.8 gprotein: 6.7 gsaturatedFat: 0.8 gservingSize: -sodium: 993.1 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Soup with Cauliflower and Kale
Directions
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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.