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Pumpkin and Kale Soup
Oh how I love a bowl of warm pumpkin soup. This is such a simple recipe with a twist of green vege ;)
Keyword
Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP, No Added Sugar, Nut Free, Preservative Free, Soy Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Ingredients
5
Garlic Cloves, crushed
1
large
bunch Kale, woody stems removed, roughly chopped
1
tablespoon
extra virgin olive oil
2
kg
Pumpkin, peeled and diced into large pieces
1.25L
Stock or well seasoned water
1/2
teaspoon
ground Nutmeg
Pinch
Sea salt
Black Pepper
Instructions
In an extra large saucepan or soup pot saute garlic and kale in olive oil for 3-4 minutes.
Add pumpkin, stock, nutmeg, salt and pepper and bring to a boil. Reduce to a simmer and cook for 20 minutes or until pumpkin is tender.
In a blender (I use
Vitamix
for all of my pureed soups) or food processor puree ingredients until smooth.
Notes
Make It Personal:
Garnish with fresh chives or spring onions, chopped.
Add 1 cup baby spinach leaves before pureeing.
Add 11/2 head broccoli florets with pumpkin.
Sensitive to FODMAPs?
Omit fresh garlic and add 2 tablespoons garlic infused olive oil.
Choose Kent or Jap pumpkin and avoid butternut pumpkin.