Pumpkin Soup


Pumpkin Soup with Sautéed Kale topping.

Pumpkin Soup

Recipe Courtesy Chef Bryan Woolley


  • 3 cups pumpkin puree
  • 1 small onion, chopped
  • 1 tbsp minced garlic
  • 2 cups vegetable broth (can use chicken broth if desired)
  • 1 can coconut milk (about 12 ounces)
  • 2 tbsp maple syrup (use real maple syrup)
  • 1 tsp pumpkin pie spice blend
  • 2 cups roughly chopped kale
  • 1 garlic clove, minced
  • 1/4 cup sesame seeds
  • salt and pepper taste
  • olive oil


  1. Place the pumpkin puree, small onion, tablespoon of minced garlic, broth, coconut milk, maple syrup and pumpkin pie spice blend. Puree everything together until smooth. Transfer to a large pot. Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
  2. While the soup is cooking, heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan.
  3. Add the chopped kale, minced garlic clove and sesame seeds to the sauté pan.
  4. Sauté the kale mixture until it’s wilted. Salt and pepper to taste.
  5. Serve the soup in a bread bowl if desired and top each soup bowl with the sautéed kale mixture. Enjoy!


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