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Pumpkin Soup with Sautéed Kale

Bonnie Flemington
Course Soup
Servings 4 servings


  • 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


  • 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.