Simple Pumpkin, White Bean and Kale Soup
This soup is incredibly easy to make, especially if you have left over pumpkin purée from Thanksgiving!
2 cups water
1 cube vegetable bouillon (salted) – I used Rapunzel Organic Vegetable Bouillon with Sea Salt.
15oz white beans like Eden Organics canellini beans, rinsed and drained or the equivalent in cooked beans
2 cups pumpkin purée
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon thyme
large handful of kale
1 Bring water and vegetable bouillon to a boil in a saucepan.
2 Add in pumpkin, beans, ginger, turmeric and thyme. Reduce flame and simmer for 20 minutes, stirring occasionally.
3 While soup is simmering, clean and make a chiffonade of the kale – approximately 1/4″ strips.
4 Stir in the kale (approximately 1 cup) and continue simmering for about 3-5 minutes, or until it softens.
Serve hot and enjoy!