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Pumpkin Soup with Cauliflower and Kale

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"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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1 h servings 137
Original recipe yields 6 servings


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  1. 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.
  2. Remove from heat and blend using an immersion blender.
  3. 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

Per Serving: 137 calories; 2.3 25.3 6.7 3 993 Full nutrition

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