What’s Cooking Good Looking? Spicy Tuscan Kale Pumpkin Soup!

Are you the BOSS in the kitchen? Have you been deemed the sole creator that makes the yummy magic happen in your household? Well, that’s great! We share those same culinary qualities then. During the winter, it’s all about soups, stews and healthy comfort food for my family, friends and I. Three weeks ago, I created a spicy soup that was fantastic, if I do say so myself! Anyway, I’ve been meaning to share the recipe with my readers, but November flew by so swiftly. I apologize for the delay because I really enjoy breaking bread with folks.

When cooking and creating, I tend to go off the top, or use what is chilling in my icebox. Craving food, drink and cuisines from diverse cultures comes naturally, so I may follow a consistent theme or switch things up throughout the week. My cookbooks (and recipes from the internet) are great references for entertaining and focusing on meals that I don’t prepare that often. Whatever the case may be, it needs to be GdoubleOD! Lastly, I don’t use measurements all of the time, so you can do whatever you want with this pot of warmth. I consider myself an instinct cook, and it normally works out for me. It’s evident that I break all the damn rules, lol! See below for my quick recipe and enjoy.


Feel free to add more veggies in your version from your market runs!

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1 Box/Carton of Coconut Milk (various brands), 2 Cans of Organic Pumpkin, 1/2 Jar of TJ Pumpkin Butter, 1 Box/Carton of Vegetable Stock, Raw Sugar, Cinnamon, Nutmeg, Cayenne, Fresh Garlic, Black Peppercorns and Sea Salt for the base. The Vegetables: 1 bag of Trader Joe’s Tuscan Kale, Portobello Mushrooms, Red Bell Pepper, Fresh Garlic, Jalapeño Peppers, White Onion and Shallots. On the serious tip, overstuffing a pot with veggies is my thing, so add a few more if you care to.


Mix and boil vegetable stock, coconut milk, organic pumpkin, pumpkin butter, herbs, raw sugar and spices in a large pot on low, about 15-20 minutes. Please use your sense of taste to keep a balance of spicy, sweet and savory in your pot. While the veggie stock is cooking, prep and clean all vegetables that you plan to throw in your pot of goodness. Note: I use a vegetable brush, baking soda, vinegar and water to clean all vegetables and fruit in my space. It’s seems more effective than the store bought ones to me. You can buy an empty spray bottle to make your own solution. Sorry y’all, back to the recipe. Stir stock 2 or 3 times, add all chopped veggies in the pot, cover and increase heat to medium. Let the soup boil for an additional 20 minutes, turn off heat and let cool on stovetop. Serve in a decorative ceramic bowl and you’re done! By the way, I made a quick pot of quinoa to eat as a side dish and everything was delicious!

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Just because I love my stove and wanted some kitchen aesthetics for effect. You need a stove or crockpot for warm soup, right! *smile*

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The results! This recipe is so easy to make and very fulfilling.

There is much more to come with Cooking With Friends this winter. Have a great weekend! +MC