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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Curried Pumpkin and Kale Soup

RECIPE By PlantPlate
Looking for a sweetly spiced, deliciously warming and nourishing soup? You've found it! Made with herbs, spices, ginger and colourful vegetables, this hearty bowl is packed full of vitamins and minerals to give your immune system an extra boost.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: Serves 3-4

Notes:

Whenever pumpkin is in season, we use it in just about everything! And while we do love a good conventional pumpkin soup, we wanted something with a bit of extra kick.

This soup is spiced with ginger, flavoured with aromatic spices, and is packed full of vitamins and minerals from the pumpkin and kale. If there are extra vegetables in your house that need to be used, you can dice them up and throw them in there too! Potato, zucchini, green beans and eggplant would all make great additions.

You can use any variety of pumpkin for this soup, including butternut, kent or kabocha. Be sure to remove the skin and seeds before cutting into cubes.

Ingredients:

  • 2/3 cup water
  • 1 tbsp. grated fresh ginger
  • 2 medium red bell peppers, diced
  • 2 medium carrots, diced
  • 1.5 tsp. ground cumin
  • 1 tsp. ground coriander seed
  • 2 tsp. madras curry powder
  • 5 cups low sodium vegetable broth
  • 5 cups cubed pumpkin
  • 1 bay leaf
  • 1/4 tsp ground nutmeg
  • 150g kale, shredded
  • 2 tbsp. chopped fresh coriander (cilantro)

Instructions:

  1. Combine water, ginger, bell peppers and carrots in a large pot over a high heat. Sauté for 3-4 minutes until softened. Add the cumin, coriander seed and curry powders, and cook while stirring, for an additional 3 minutes.
  2. Add vegetable broth, pumpkin, bay leaf and nutmeg. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until pumpkin is just tender.
  3. Add the kale and cook for a further 5 minutes. Remove from the heat, stir through the fresh coriander, and serve immediately.

Prepared soup will keep, refrigerated, for 4-5 days. It can also be frozen in sealed containers for up to 1 month.