Pumpkin and Potato Soup with Kale Recipe

This healthy and hearty vegetable soup is easy to make and full of flavor. The pumpkin works as a thickener while the kale adds color and fiber.


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, minced
  • 3 tbsp miso paste (a flavorful soy product, can be found in Japanese and health food stores)
  • 3 quarts water
  • 1 pound organic new potatoes
  • 1 small organic pumpkin, about 1-3/4 pounds, to yield 1 pound when peeled and cubed
  • 1/2 bunch kale, leaves only, washed and torn into bite-sized pieces
  • 3 tbsp minced parsley
  • Red wine vinegar to taste
  • Salt and freshly ground pepper, to taste
  • Hot ground pepper, to taste
  • Grated Parmesan cheese to pass at the table


  • Heat the olive oil in a heavy soup pot. Add the onion, reduce the heat to moderate, and cook until the onion is just wilted. Add the garlic and miso; stir until the miso dissolves and colors the onion and garlic.
  • Add the water. With the pot covered, bring liquid to just below the boil. Reduce the heat and simmer.
  • Meanwhile, scrub the potatoes and cut them into 1/2-inch cubes. Peel and cut the pumpkin into 1/2-inch cubes. Add them to the pot. Simmer for about 20 minutes, or until the potato has cooked. The pumpkin will break up and thicken the soup.
  • Just before serving, add the kale, the parsley, and the seasonings. Cook just long enough to wilt the kale, less than 1 minute. Pass the cheese at the table.
  • Note: If you plan to serve the soup over several days, just add a little kale with each reheating.

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