Buttoni's Low-Carb Recipes

Pumpkin Kale Soup

Posted on: October 19, 2010

Someone mentioned pumpkin soup this week and I had to try my hand at it.  I think I finally came up with a tasty, healthy, Induction friendly version even my husband gave a thumbs up.  He was saying it smelled good before I even told him what was in it.  His first response was a doubtful look so I figured he’s opt out and have a sandwich.  But HE LIKED IT!  And this soup is so nutritious!   So health wise, you just can’t go wrong eating this soup!  Nantucket Renaissance spice rub is a blend of rosemary, sesame seed, red pepper, oregano, garlic, dried tomato and lemon peel.  It has no salt or sugar in it.

Click pic to enlarge


2   15 oz. cans low sodium chicken broth

1½   cans (14 oz. cans)  pure pumpkin (or fresh pumpkin from 1/2 of a roughly 3 lb. cooked pumpkin)

2 c. water

1 c. heavy cream

4 oz. onion, chopped

1½ c. kale leaves, chopped

4 oz. chicken or turkey, chopped

¼ tsp. each salt

½ tsp. Nantucket Offshore Renaissance Rub

DIRECTIONS: If using cooked, fresh pumpkin, d run it through the blender/food processor a couple pulses to make it real smooth.  Place all liquid ingredients and pumpkin in a soup pot and bring to a boil.  Lower heat to a simmer.  Add all remaining ingredients and cook until onion and kale are both tender.  Add cream and stir well right before serving.

NUTRITIONAL INFO: Makes 8 large servings, each containing:

119 calories

6.98 g fat

8.78 g  carbs

2.74 g  fiber

6.04 g NET CARBS

6.55 g  protein

266 mg sodium

2 Responses to "Pumpkin Kale Soup"

just made a big batch using sausage instead. YUM. I used a big can of pumpkin (28 oz), a box of chicken broth (48 oz), no water, a thing of sausage, 1/2 a box of mushrooms and pureed it all. So yummy

Oh, I’ll bet sausage WOULD be good in this. So glad it came out to your liking. Hope you find other recipes here you enjoy as well, Margaret.

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