Pumpkin, Sweet Potato, Leek and Coconut Milk Soup recipe
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Ingredients
- 1 tablespoon vegetable oil 1 onion, finely chopped 1 leek, chopped 1 pound peeled and diced pumpkin ¾ pound sweet potato, peeled and cubed 1 quart vegetable broth 1 ¼ cups light coconut milk
Nutrition Info
- 129.7 caloriescarbohydrate: 18.4 gcholesterol: : -fat: 5.4 gfiber: 2.5 gprotein: 2.4 gsaturatedFat: 2.3 gservingSize: -sodium: 260.6 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin, Sweet Potato, Leek and Coconut Milk Soup
Directions
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Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.