Author Notes
NOTE: This is easiest to do if you have an immersion blender. If you don't, you'll have to stop before adding the coconut milk and blend everything in a blender.
I cheated and used canned pumpkin, but you could definitely go whole hog and start from scratch! —Ben Pagel
Ingredients
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1 tablespoon
olive oil
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1
large leek, cut up (any way you choose) and rinsed
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3
stalks of celery, chopped
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1 sprig
green onions, chopped
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3 tablespoons
yellow curry powder
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2 tablespoons
green curry paste
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4 cups
fat free, low-sodium chicken stock
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14 ounces
light coconut milk (1 can)
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14 ounces
canned pumpkin
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2 cups
baby kale
Directions
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On the stove in a large pot, heat the olive oil on medium heat. Add the leeks, celery, and onions. Cook until tender and semi-translucent (8 minutes).
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Add the green and yellow curries, stirring to coat. Cook 2 more minutes.
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Add the chicken stock, bring to a boil, then simmer for 10-15 minutes. At this point, all the vegetables should be very very soft.
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Using an immersion blender, pulse the mixture until it becomes a smooth consistency with no lumps. Return heat to medium
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Add the coconut milk and pumpkin, stirring to combine.
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Serve with additional chopped green onions, herbs, and/or a dollop of fat-free Greek yogurt if you desire.
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