Pumpkin, Sweet Potato, Leek and Coconut Milk Soup35 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.” - by SEXYLISCIOUS
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 130 cal
- 5.4 g
- 18.4 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"I thought this soup was wonderful but i did make a few additions. I added carrots and garlic to the sauteed leeks/onions. It was kinda bland so I added about 1 teaspoon of red curry paste..the curry w..." See moreith the coconut milk and pumpkin- so good!Next time I'm going to add basmati rice as well. This is a nice fall soup and super easy!"
"This was really good - exceeded expectations. From a nutrition point of view it was excellent. The pumpkin (I used butternut squash)and sweet potato has a low G.I. and the servings are low in fat. My ..." See morefamily ate a delicious low fat, vegetarian, high in vitamin and mineral soup with a lower glycemic index. Definitely a keeper. Thank you!"
"I didn't have leeks when I made this, but even without them it was a wonderful soup! The coconut milk really makes it. I find that it helps to add some of your own spices. I added some fresh ginger..." See more, some curry powder and a touch of chili peppers to the salt and pepper suggested."
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