Pumpkin Kale Soup

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 comments on “Pumpkin Kale Soup

  1. 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


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