Pumpkin Soup with Cauliflower and Kale
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Pumpkin Soup with Cauliflower and Kale

1. Vegetable broth - 8 cups
2. Pumpkin Puree - 2 (15 ounce) cans
3. Frozen cauliflower - 1 (12 ounce) package
4. Frozen kale, thawed and drained - 1 (10 ounce) package
5. Minced garlic, or more to taste - 1 teaspoon
6. Ground turmeric, or to taste - ½ teaspoon
7. Milk - 1 cup

How to cook deliciously - Pumpkin Soup with Cauliflower and Kale

1. Stage

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. Stage

Remove from heat and blend using an immersion blender.

3. Stage

Return soup to medium heat and mix in milk; cook for an additional 5 minutes. Serve hot or cold.