Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

Recipe View 2 mins Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. (2 minutes)

Recipe View 7 mins Add the chopped onion and leek, and cook, stirring occasionally, until softened but not browned. (5-7 minutes)

Recipe View 0 mins Stir in the diced pumpkin, cubed sweet potato, and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer.

Recipe View 15 mins Simmer gently for about 15 minutes, or until the pumpkin and sweet potato are very tender and easily pierced with a fork.

Recipe View 0 mins Remove from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender, being cautious of hot liquids. Return the blended soup to the pot if necessary.

Recipe View 2 mins Stir in the light coconut milk and gently heat through. Season to taste with salt and freshly ground black pepper. (2 minutes)

Recipe View 0 mins Serve hot, garnished with a swirl of coconut milk, a sprinkle of toasted pumpkin seeds, or a few fresh herbs, if desired.