Directions Below
Ingredients
- Garlic
- 1/2 clove
- Canned pumpkin puree
- 3/4 can
- Tahini
- 3 tbsps
- Water
- 3/4 cup
- Curry powder
- 3/4 tsp
- Kale
- 3 cups
- Bread (whole-grain or gluten-free)
Preparation
Peel and mince the garlic
Add it to a pan with the pumpkin, tahini, water and curry
Mix and heat until warm
Season with salt and pepper to taste
Wash the kale and chop it into bite-sized pieces
Heat the kale until wilted, either in the microwave or just briefly in a hot pan
Season it with salt and pepper to taste, if desired
Pour the soup into a bowl
Add the wilted kale in the middle
Sprinkle fresh black pepper on top and a drizzle of sesame oil or high quality olive oil, if desired
Serve with a side of toast
Note: you may use fresh pumpkin for this recipe
Substitute 1/2 sugar pumpkin per 1 can of pureed pumpkin
Cut the pumpkin in half and remove the seeds
Roast in the oven at 350f until it can be easily punctured with a fork
Scoop the flesh out from the skin and mash, then start at step 1
Ingredients (for 1 serving):
Garlic
Clove
Canned pumpkin puree
Can
Tahini
Tbsps
Water
Cup
Curry powder
Tsp
Kale
Cups
Bread (whole-grain or gluten-free)
Soup #pumpkinsoup #wfpb #mealplans #freerecipes #recipes #recipes #whatthehealth #forksoverknives #plantbasedben #vegan