Leeky Pumpkin Soup (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Leeks 1 tbsp Parsley 2 cup Pumpkin, canned, without salt 1.75 cup Coconut Milk (Silk) 4 cup Vegetable Broth 0.25 tsp Pepper, black 0.5 tsp Nutmeg, ground
Put the pumpkin, broth, leeks, parsley and spices into a stock pot. Bring to a boil, then simmer uncovered for 30 minutes. Puree the pumpkin mix in a blender (or using a stick blender), then bring to a boil again. Add the coconut milk (shake the can well first), mix well, and bring almost to a boil (don't let it start boiling). Simmer uncovered for another 30 minutes, then serve. You can also refrigerate for a few days or freeze it for later use.
Onion can be easily substituted for the leeks. The coconut milk can be replaced by heavy cream (more calories) or half and half (fewer calories), but the taste will be slightly different.
Makes approximately 8 1-cup servings.
Onion can be easily substituted for the leeks. The coconut milk can be replaced by heavy cream (more calories) or half and half (fewer calories), but the taste will be slightly different.
Makes approximately 8 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 53.7
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 482.0 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.0 g
- Protein: 1.1 g
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