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Pumpkin Soup with Crunchy Kale

Prep Time:

10 minutes

Cook Time:

25 minutes


2 servings



About the Recipe

Attention soup aficionados! Star this recipe, bookmark this page. This creamy, dreamy pumpkin goodness has a surprise guest star: crunchy kale on top! Imagine a velvety blend of fall flavors topped with kale chips, bringing a crispy, earthy punch to the party that acts like a confetti surprise.


  • 15 oz pure pumpkin (canned is fine)

  • 1 onion

  • 2 gloves of garlic

  • 1 potato

  • 1 carrot

  • 3 cups of water

  • 1 tsp. salt

  • 1 tsp. black pepper

  • 2 Tbsp. olive oil

  • 5 leaves of kale

  • (optional 13 oz canned coconut milk)


Step 1: Chop all veggies and place them in one cooking pot with water. Boil for 25 minutes.

Step 2: Rinse kale leaves and sprinkle salt on top of them. Bake on a pan at 375F for 15 minutes.

Step 3: When the veggies are cooked, take one hand blender and blend until pureed. Add salt and black pepper and mix all together.

Step 4: Serve with little crushed kale leaves on top.

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