A quick and easy fall soup of pumpkin and cauliflower that's sure to please. For extra protein, toss in tofu, black beans, lentils, turkey, or salmon.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use chicken broth instead of vegetable, and fresh kale instead of frozen, if preferred.

Nutrition Facts

137 calories; protein 6.7g; carbohydrates 25.3g; fat 2.3g; cholesterol 3.3mg; sodium 993.1mg. Full Nutrition
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