About this recipe: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.
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
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Method Prep:20min › Cook:25min › Ready in:45min
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.
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.
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