PUMPKIN SOUP WITH CAULIFLOWER AND KALE

Pumpkin Soup with Cauliflower and Kale image

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.

Provided by Melanie

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

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

Steps:

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.
Remove from heat and blend using an immersion blender.
Return soup to medium heat and mix in milk; cook for an additional 5 minutes. Serve hot or cold.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 25.3 g, Cholesterol 3.3 mg, Fat 2.3 g, Fiber 7.8 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 993.1 mg, Sugar 11.9 g