Pumpkin and Sweet Potato Soup with Coconut Milk
This is a flavourful soup made with pumpkin, sweet potato, onion and leek. Coconut milk adds a nice finishing -and vegan - touch.
Ingredients
Serves: 8
- 1 tablespoon (20ml) vegetable oil
- 1 onion, finely chopped
- 1 leek, chopped
- 500g peeled and diced pumpkin
- 380g sweet potato, peeled and cubed
- 1L liquid vegetable stock
- 1 1/4 cups (315ml) light coconut milk
Directions
Preparation: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 a boil then cover and reduce heat to low.
- Simmer for about 15 minutes, or 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 and Ratings
Global Ratings:
(60)
Reviews in English (51)
I made it! Was great! I also added garlic powder when I sautéed the leek and onions. And I followed some advice on here as well where some users added Thai red curry paste. Seriously amazing! Yummmm! We actually made double quantity to last for dinner tonight and tomorrow as well. A+ recipie! - 23 Oct 2017
I thought this soup was wonderful but i did make a few additions. I added carrots and garlic to the sauteed leeks/onions. It was kinda bland so I added about 1 teaspoon of red curry paste..the curry with the coconut milk and pumpkin- so good!Next time I'm going to add basmati rice as well. This is a nice fall soup and super easy! - 13 Sep 2008 (Review from Allrecipes USA and Canada)
This was really good - exceeded expectations. From a nutrition point of view it was excellent. The pumpkin (I used butternut squash)and sweet potato has a low G.I. and the servings are low in fat. My family ate a delicious low fat, vegetarian, high in vitamin and mineral soup with a lower glycemic index. Definitely a keeper. Thank you! - 08 Jan 2008 (Review from Allrecipes USA and Canada)