Pumpkin Kale Soup
Fri Jan 19 2024

Pumpkin Kale Soup

This pumpkin and kale soup use ingredients that creates a comforting one-pot meal. Ready in just 30 minutes, this warming and nourishing soup will become an instant favorite.

SERVINGS:
COOKING TIME:

Ingredients

soup
  • 2 tbsp neutral oil
  • 1 yellow onion, roughly chopped
  • 5 garlic cloves, finely chopped
  • 1/2 tsp chili flakes
  • 600 g pumpkin, cut in small cubes (larger cubes may increase cooking time)
  • 8 thyme springs
  • 230 g white beans, strained and rinsed
  • 150 g kale, roughly chopped
  • 1 liter vegetable broth
  • salt and pepper to taste
  • 150 ml plant-based heavy cream
  • 50 g plant-based parmesan, grated
  • 4 tbsp pumpkin seeds, optional

Instructions

  • Heat a large sauce pan with oil to medium. Add onions and cook until slightly transparent and soft, about 5 minutes.
  • Stir in garlic, chili flakes, pumpkin, and thyme and cook for another 3 minutes. Add white beans, kale, vegetable broth, paprika, salt, and pepper and bring to bring to a boil. Reduce heat to medium-low and let simmer, uncovered, for 20 minutes, or until squash is tender.
  • Remove thyme sprigs, and stir in heavy cream and plant parmesan, stir to combine and until cheese has melted. Taste and adjust seasonings as needed.
  • You can optionally, garnish the soup with toasted pumpkin seeds.