Pumpkin & Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium Onion, diced2 clove Garlic, finely chopped 2 tbsp Olive Oil 2 1/4 pumpkin, diced2 leeks, sliced1 tsp Coriander2 tsp Cumin1 tsp Nutmeg5 cups Chicken Stock 1/2 cup Coconut Milk1 tsp Salt 1 tsp Pepper
In a large pan on medium heat, fry onion and garlic in olivr oil for five minutes, or until onion is softened. Add coriander, cumin, and nutmeg and stir for another 30 seconds.
Add pumpkin, leek, and stock, cover pan and cook for further 10 to 15 minutes or until pumpkin is tender. Remove from heat and stir in coconut milk. Cool soup slightly.
Purée soup in an electric blender or use an electric beater.
Add salt and pepper to taste. Serve.
Serving Size: Makes 4 servings
Add pumpkin, leek, and stock, cover pan and cook for further 10 to 15 minutes or until pumpkin is tender. Remove from heat and stir in coconut milk. Cool soup slightly.
Purée soup in an electric blender or use an electric beater.
Add salt and pepper to taste. Serve.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 180.6
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,739.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.5 g
- Protein: 5.8 g
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