Pumpkin, sweet potato, leek and coconut milk soup

    45 min

    This is a beautiful and flavourful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.

    60 people made this

    Serves: 8 

    • 1 tablespoon vegetable oil
    • 1 onion, finely chopped
    • 1 leek, chopped
    • 450g peeled and diced pumpkin
    • 350g sweet potato, peeled and cubed
    • 1L vegetable stock
    • 300ml light coconut milk

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    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 stock. Bring to the 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 in English (50)


    Used different ingredients. Added a garlic clove and a teaspoon of cumin  -  20 Oct 2009


    Altered ingredient amounts. I left the peel on the sweet potato, added three bricks out of five of the ready made curry paste, used regular coconut milk, and one fourth cup of xylatol to sweeten it just a bit. I also added a bit extra curry powder and a pinch of cayenne pepper to my serving because I like it extra hot. It's hearty, and vegetarian, too!  -  26 Dec 2009


    Used different ingredients. Added cumin, garlic, chilli flakes and chilli sauce to boost the flavour  -  04 Nov 2009