Pumpkin and Kale Soup

This is not a quick soup, but it is an easy one. And when you finish cooking and start eating it, you will know it was all worth it! It freezes really well, so prepare a big batch when the pumpkins are in season, eat some and save some for later.

approx. 40 min 

4 portions



  • 3 cups pumpkin, raw

  • 1 bunch of kale

  • 2 garlic cloves

  • 1 tbsp olive oil

  • 1/2 tsp cumin

  • 1/2 tsp cayenne pepper

  • 3 cups vegetable broth

  • 1 cup coconut milk

  • Juice of 1 lemon

  • 1 tsp red curry paste

  • Salt and pepper to taste


  1. Wash the vegetables.

  2. Peel and chop the pumpkin. Put it on a baking dish and drizzle with the olive oil, cumin, salt and pepper. Bake pumpkin for about 25 min at 350F.

  3. Take the pumpkin out of the oven and put it in a pot with the rest of the ingredients. Bring to a boil and then simmer for about 15 min.

  4. Enjoy as is or blend with an immersion blender.

  5. Drizzle with a bit of coconut milk and serve with some pumpkin seeds on top