A hearty, creamy pumpkin and kale soup blended with almonds and coconut flakes for body and richness, finished with herbs and gentle seasoning.

Yield: approx. 2.5 liters (10.5 cups) soup | Prep: 25 min | Cook: 35 min | Total: 60 min

Ingredients

• 1.5 kg (3.3 lb) pumpkin, diced
• 3 dl (1¼ cups) water, for the pumpkin
• 150 g (5.3 oz) kale leaves, stems removed
• 5 dl (2 cups) water, for the kale
• 2 onions, chopped
• 2 garlic cloves, pressed
• 1 dl (⅖ cup) chopped parsley, adjust to taste
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 dl (¾ cup) almonds
• 2 dl (¾ cup) coconut flakes
• 3 tsp salt
• 2 tsp herb salt

Instructions

1. Add the pumpkin and water to a large pot.
2. Bring to a boil and cook until the pumpkin is very soft, stirring occasionally. When done, the texture should be mash-like.
3. Chop the kale and add it to a separate pot with the water.
4. Bring to a boil, then add the onion, garlic, and parsley.
5. Cook until the kale is soft.
6. Add the garlic powder and onion powder to the kale mixture and stir well.
7. Transfer part of the cooked pumpkin to a blender.
8. Add a portion of the almonds, coconut flakes, and salt.
9. Blend until completely smooth.
10. Repeat with the remaining pumpkin, almonds, coconut flakes, and salt, or blend everything at once if using a large-capacity blender.
11. Pour the blended pumpkin mixture into the pot with the cooked kale.
12. Stir well and bring the soup briefly to a boil.
13. Remove from the heat and allow to cool slightly before serving.

Tips & Variations

• Serve with boiled potatoes, whole-grain pasta, or bread on the side.