Pumpkin Soup with Turkey and Kale

Pumpkin Soup with Turkey and Kale




Yield 9 cups

Warm spices mix with pumpkin puree, ground turkey, kale and a creamy can of coconut milk. 



Put the broth, canned pumpkin, and coconut milk in a soup pot over medium heat and stir until combined.

While the pumpkin-broth is warming, brown the ground turkey with the chopped onion and all the spice in a skillet.

Once the turkey is cooked through add skillet content to the pumpkin-broth.

Add the chopped kale and cook for at least 15 more minutes.



  • White pepper is my new favorite spice. It adds such a mild warmness to dishes like this and combines well with allspice, nutmeg and sage.
  • I didn't have any but a sprinkle of pepitas on top when serving would be perfect. 
  • I'm always hesitant to post nutritional information (NI) when I use homemade bone broth because I really don't know how to calculate its macros. So what I do is use the numbers of a store brand bone broth when calculating. If you use another broth you may want to calculate your own NI. That is if it matters to you. I tend not to worry about too much about discrepancies like this. It's just good home cooking. :)

Cuisine American

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 143

% Daily Value

Total Fat 7 g


Total Carbohydrates 9 g


Dietary Fiber 2 g


Sugars 3 g

Protein 13 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at