Creamy Pumpkin Soup with Sautéed Kale

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There’s nothing better than way to use up your fall pumpkins in a delicious and nutritious way. I love that pumpkins can be decor and food as well!!

Pumpkins are an excellent source of vitamin A (beta-carotene, which is the plant-based form that your body can convert and use) and also a great source of potassium and vitamin C. So it is a fantastic food to add to your diet to support your eyes and immune function.

Check out my easy way to use up your pumpkin in the fall or any time of year.

 

The addition of kale is an inspiration from Minimalist Baker.

 

Pumpkin Soup with Sautéed Kale

Bonnie Flemington
Course Soup
Servings 4 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 1/2 tsp fresh ginger minced
  • 2 1/4 cups pureed pumpkin
  • 1 cup canned coconut milk
  • 2 cups vegetable stock low sodium
  • 1/2 tsp maple syrup
  • 1 tsp cumin
  • 1 tsp red curry paste
  • 1/2 tsp sea salt

For the Sauteed Kale

  • 2 cups kale chopped
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1 clove garlic minced

Instructions
 

  • Add oil to medium sized pot along with onion, garlic and ginger. Saute for a few minutes until soft.
  • Then add pumpkin, coconut milk, stock, maple syrup and spices and cook on low heat for 30 minutes.
  • While soup is cooking, saute kale and garlic in olive oil. Then sprinkle with sesame seeds and sea salt. Remove from heat.
  • When soup is finished cooking, blend with an immersion blender. If you like the soup smoother, use a regular blender with a release at the top to let steam escape and then return soup to the pot.
  • Ladel soup into bowls and top with sauteed kale.
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“I believe that when we are empowered to take control of our health, we find the help we need to feel our best.”

Bonnie Flemington MBA, CNP

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