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
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.
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
