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🍽️ Creamy Pumpkin and Kale Soup

172 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 300 g Pumpkin flesh
• 2 Potatoes
• 3 Tomatoes
• 1 Onion
• 2 Garlic cloves
• 300 g Kale
• 2 tbsp Butter
• 1 l Vegetable broth
• Salt
• Pepper (from the mill)
• Vinegar

Instructions

1. 1. Peel the carrots.
2. 2. Cut the carrots into small cubes.
3. 3. Remove the flesh from the pumpkin.
4. 4. Cut the pumpkin flesh into cubes.
5. 5. Peel the potatoes.
6. 6. Cut the potatoes into small cubes.
7. 7. Pour boiling water over the tomatoes briefly.
8. 8. Rinse the tomatoes under cold water.
9. 9. Peel off the skin from the tomatoes.
10. 10. Quarter the tomatoes.
11. 11. Remove the seeds from the tomatoes.
12. 12. Cut the tomatoes into small cubes.
13. 13. Peel the onion.
14. 14. Peel the garlic.
15. 15. Chop the onion finely.
16. 16. Chop the garlic finely.
17. 17. Strip the leaves from the kale.
18. 18. Wash the kale leaves.
19. 19. Shake the kale leaves dry.
20. 20. Chop the kale finely.
21. 21. Heat the butter in a pot.
22. 22. Fry the onions and garlic in the butter.
23. 23. Fry the onions and garlic until they become translucent.
24. 24. Add the potatoes to the pot.
25. 25. Add the pumpkin to the pot.
26. 26. Add the carrots to the pot.
27. 27. Simmer the vegetables for a few minutes.
28. 28. Pour the broth into the pot.
29. 29. Cover the pot.
30. 30. Let the soup simmer for about 20 minutes.
31. 31. Mash the soup roughly with a potato masher.
32. 32. Leave some larger pieces in the pot.
33. 33. Season the soup with salt.
34. 34. Season the soup with pepper.
35. 35. Add the tomatoes to the soup.
36. 36. Add the kale to the soup.
37. 37. Let everything simmer for another 5 minutes.
38. 38. Adjust the taste of the soup with vinegar.
39. 39. Serve the soup.

Nutrition per serving

• kcal: 172
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 19 g