Pumpkin, Sweet Potato, Leek and Coconut Milk Soup
Pumpkin soup is a popular dish in many cultures around the world and is often enjoyed during the autumn season.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pumpkin, Sweet Potato, Leek and Coconut Milk Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped leek, minced garlic, and grated ginger. Cook until fragrant.
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Add diced pumpkin and sweet potato. Stir well.
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Sprinkle curry powder, salt, and black pepper. Stir to coat the vegetables.
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Pour in vegetable stock and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the vegetables are tender.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Serve hot, garnished with fresh coriander.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
