Pumpkin, Kale and Risoni Soup

Pumpkin, Kale and Risoni Soup

Hello Friends,

Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing one of my new favourite winter soup recipes; Pumpkin, Kale and Risoni Soup.

If you have followed my blog for a while you probably already know how much I LOVE soup season. There is nothing better when it is cold and frosty outside than to curl up with a warm and nourishing bowl of soup.

Traditionally speaking, winter is a time for soups and stews, they are cooked for longer making them energetically warming and nourishing, while also providing much needed hydration to our stomach and spleen to support and aid digestion.

I created this recipe while trying to use up the remaining produce from the previous week (because #ZeroFoodWaste) gaining inspiration from two soups I had made in the previous weeks; a Butternut Squash and Tuscan Kale Minestra, and an Italian Kale and Risoni Soup. I didn’t have the correct ingredients for either soup so I took aspects from both recipes, adjusted for the ingredients I had on hand and got to cooking. The result was delicious, this soup is so yummy and very filling, perfect for lunches or dinners during a busy work week.

Risoni is actually a form of pasta and I had never cooked with it before this winter. When the first wave of COVID was ramping up in Australia back in March everyone was panic buying pasta, I remember walking through the isle and seeing only packets of Risoni left on the shelves. After buying some and giving it a go myself, I think it is highly underrated! Many variations of minestrone soup will contain pasta, however the problem I have with that is if you are eating the soup the next day, the pasta becomes too soggy and begins to disintegrate – I have a thing for textures and I’m not a fan of this. Risoni however, does not do this, it is shaped like a large grain of rice and holds it’s shape and texture extremely well when consuming the soup as leftovers. I also don’t find it so starchy and it takes on the flavour of the soup.

Anywho, my daring child is beginning to stir from his nap and I still have a few dregs of coffee left in my mug. Please find the recipe for this yummy soup below, give it a go, let me know what you think – remember, don’t be afraid to play with recipes, use the vegetables you have on hand or that are in season where you live, it is so important we all play our part in minimising food waste, don’t be scared to get creative.

Let me know if you have been loving soups lately and what your favourites are – I’d love to hear from you.

Until next time, stay safe, stay warm, take care of yourself and your loved ones.

Xo Kiah

Pumpkin, Kale and Risoni Soup

A hearty vegetable and risoni soup perfect for lunch or dinner on a cold and wintery day!

Course Dinner, Lunch, Soup
Cuisine Australian, Italian
Keyword Kale, Pumpkin, Risoni, Soup
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people


  • 40 grams butter use dairy free butter for vegan version
  • 2 tbsp olive oil
  • 2 litres good quality vegetable stock
  • 1 medium leek white part only, cleaned and finely sliced
  • 1 medium white onion peeled and finely diced
  • 4 cloves garlic finely chopped or minced
  • 1 medium butternut pumpkin deseeded, peeled and diced into 1cm pieces
  • 2 medium carrots diced into 1cm pieces
  • 2 medium tomatoes diced
  • 1 bunch curly kale ribs removed and finely chopped
  • 3/4 cup dried risoni
  • 1 tsp finely chopped rosemary leaves
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 pinch salt and pepper
  • 1 sprig fresh parsley to serve


  1. Prepare all vegetables as per the ingredient list

  2. Place a large pot over medium heat, add the butter and olive oil

  3. When the butter has melted, add the leek and onion, sauté for five minutes until the onion is golden and translucent

  4. Next add the minced garlic cloves and sauté for further one minute

  5. Add in the diced pumpkin, carrot, tomatoes and herbs (rosemary, dried thyme, parsley and basil)

  6. Continue to stir for 2-3 minutes until the butter, oil and herbs are well distributed through the vegetables

  7. Add the vegetable stock to the pot and stir well to combine

  8. Bring soup to a boil then reduce to a gentle simmer, stirring occasionally for 15 - 20 minutes until the vegetables have begun to soften

  9. Add in the Risoni and simmer for another 10 - 15 minutes stirring occasionally to prevent sticking

  10. Once the Risoni is cooked and the vegetables are soft, turn off heat and stir through the finely chopped kale allowing the heat from the soup to wilt the leaves

  11. Taste soup and season with salt and pepper to your liking

  12. Serve immediately topped with fresh parsley and some crusty bread on the side

Recipe Notes

This soup tastes even better the next day, it's great for easy lunches/dinners during the work week. Leftovers can be stored in an airtight container in the fridge for up to 72 hours or frozen for up to one month for ultimate freshness.

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