Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

Name: Pumpkin, Sweet Potato, Leek and Coconut Milk Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 leek, chopped; 296 milliliters light coconut milk; 1 onion, finely chopped; 454 grams peeled and diced pumpkin; 340 grams sweet potato, peeled and cubed; 946 milliliters vegetable broth; 1 Tbsp vegetable oil

Pumpkin, Sweet Potato, Leek and Coconut Milk Soup is a gluten free, whole 30, and vegan soup. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 114 calories, 2g of protein, and 4g of fat each. A mixture of vegetable broth, coconut milk, pumpkin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oil in a soup pot over medium heat.

Ingredients you will need

Soup

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable Broth

Sweet Potato

Pumpkin

Onion

Leek

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.

Ingredients you will need

Salt And Pepper