Pumpkin, Sweet Potato, and Leek Soup

Pumpkin, sweet potato, and leek are all rich in vitamins and minerals, making this soup a nutritious and delicious choice for a comforting meal.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Pumpkin, Sweet Potato, and Leek Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 300 gram Sweet Potato
• 1 piece Leek
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Olive Oil
• 2 clove Garlic
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped leek and minced garlic, sauté until fragrant.
2. Add diced pumpkin and sweet potato, stir well.
3. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes or until pumpkin and sweet potato are tender.
4. Use an immersion blender or transfer to a blender to puree the soup until smooth.
5. Return the soup to the pot, add coconut milk, ground cumin, ground coriander, salt, and black pepper. Stir well and simmer for another 5 minutes.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.