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Pumpkin Soup with Turkey and Kale

Warm spices mix with pumpkin puree, ground turkey, kale and a creamy can of coconut milk for this Pumpkin Soup with Turkey and Kale.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine America
Servings 9 cups
Calories 188 kcal

Ingredients
  

Instructions
 

  • Put the broth, canned pumpkin, and coconut milk in a soup pot over medium heat and stir until combined.
    1 15 oz can of pureed pumpkin, 1 15 oz can of lite coconut milk, 2 cups broth
  • While the pumpkin-broth is warming, brown the ground turkey with the chopped onion and all the spice in a skillet.
    1 small onion, 1 lbs lean ground turkey, ¼ teaspoon ground cloves, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, 1 teaspoon ground sage, ¾ teaspoon ground white pepper, healthy pinch of salt
  • 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.
    150 g raw kale chopped
  • Serve!

Notes

  • 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. 🙂

Nutrition

Calories: 188kcalCarbohydrates: 8gProtein: 14gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 28mgSodium: 253mgPotassium: 442mgFiber: 2gSugar: 3gVitamin A: 9634IUVitamin C: 19mgCalcium: 71mgIron: 3mg
Keyword Kale, pumpkin, soup, Turkey
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