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This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 leek, chopped
- 1 pound peeled and diced pumpkin
- ¾ pound sweet potato, peeled and cubed
- 1 quart vegetable broth
- 1 ¼ cups light coconut milk
Directions
Step 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 broth. Bring to a boil, then cover and reduce heat to low.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat2g | 12% |
| Sodium261mg | 11% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber3g | 9% |
| Total Sugars5g | |
| Protein2g | |
| Vitamin C8mg | 41% |
| Calcium44mg | 3% |
| Iron1mg | 7% |
| Potassium379mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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