Spicy Pumpkin Soup with Kale
Spicy pumpkin soup! This vegan pumpkin soup recipe is creamy and perfectly spiced, and made easy using canned pumpkin. With ginger, coconut milk and kale, this pumpkin soup recipe is healthy and great as a light meal or appetizer.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 inch knob fresh ginger, roughly chopped
- 1 15 ounce can pumpkin puree
- 4 cups vegetable broth
- 1 cup canned coconut milk*
- 1 teaspoon chipotle chili powder, Kashmiri chili powder or regular chili powder
- Salt and pepper
- 2 large handfuls kale, chopped
- Fresh chopped cilantro for garnish
- Fresh lime juice wedge for finishing
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and celery, and sauté until softened, about 8 minutes.
- Add in the ginger and garlic, then cook until fragrant, about a minute.
- Add in the pumpkin puree and vegetable broth, then stir to combine. Remove from heat, then puree in a blender or use an immersion blender to puree until creamy.
- Add the soup back to the pot and stir in the coconut milk. Season with salt, pepper, and chili powder. Depending on what broth you use, you will likely use between ½ and 1 teaspoon of salt. Heat the soup for 20 minutes to allow the flavors to develop.
- Stir in the kale and cook until just wilted.
- Serve, garnishing with fresh chopped cilantro and lime juice.
Notes
*See above for tips for freezing leftover canned coconut milk. If you want a creamier soup, then you can use the whole can.
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 18gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 968mgPotassium: 446mgFiber: 5gSugar: 9gVitamin A: 16650IUVitamin C: 14mgCalcium: 62mgIron: 3mg