Pumpkin, Sweet Potato, Leek and Coconut Milk Soup Recipe - Allrecipes.com
Pumpkin, Sweet Potato, Leek and Coconut Milk Soup Recipe
  • READY IN 45 mins

Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2008

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 with 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!

 
Most Helpful Critical Review
Jan 19, 2010

good basic soup but need seasoning.I added Cumin and Tumeric and red pepper flakes for a bit of zing.It is very filling and I made it in the slow cooker and also homemade cheese bread.and I also switched cocnut milk for cream(about 1/2 C) the second time and I found this better.

 

49 Ratings

Jan 08, 2008

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 family ate a delicious low fat, vegetarian, high in vitamin and mineral soup with a lower glycemic index. Definitely a keeper. Thank you!

 
Oct 22, 2006

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, some curry powder and a touch of chili peppers to the salt and pepper suggested.

 
Nov 29, 2007

Oh wow! I just ate a huge bowl of this soup over some rice. I added curry powder and ginger, as suggested, along with a clove of garlic. What a wonderful, quick, easy meal idea. I'm going to try adding chicken next time.

 
Mar 12, 2007

An amazing soup! But I like it hot. I mixed in some red thai curry paste to offset the sweetness from the coconut milk.

 
Nov 10, 2008

This is delicious, healthy comfort food. I added zuchini, peeled turnips, and used canned pumpkin puree instead of fresh. Also went with the suggestion of more spices, and tried nutmeg, allspice, ginger and curry. No need to puree, just mushed the veggies a little, and enjoyed it a bit chunky.

 
Mar 24, 2008

I love the idea of this soup, but it needs just a little something to give it some oomph--I'm thinking fresh sage, which I'll try next time. I used butternut squash because there is no fresh pumpkin this time of year, so the soup was a touch sweeter than it might otherwise have been. I'll definitely make this again.

 

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Nutrition

  • Calories
  • 130 kcal
  • 6%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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