Pumpkin Soup with Cauliflower and Kale

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 137 Calories

Ingredients

• 1 cup milk
• 1 teaspoon minced garlic, or more to taste
• 1 (12 ounce) package frozen cauliflower
• 2 (15 ounce) cans pumpkin puree
• 8 cups vegetable broth
• 1 (10 ounce) package frozen kale, thawed and drained
• ½ teaspoon ground turmeric, or to taste

Recipe Instructions

Step 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.

Step 2

Remove from heat and blend using an immersion blender.

Step 3

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