- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 leek, chopped
- 1 pound peeled and diced pumpkin
- 3/4 pound sweet potato, peeled and cubed
- 1 quart vegetable broth
- 1 1/4 cups light coconut milk
- 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.
04/24/2018
recipepes.com
Pumpkin, Sweet Potato, Leek and Coconut Milk Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
