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
- 0.5 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.