Pumpkin Leek Soup

By Ben Pagel
November 8, 2012
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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

Serves: 6

  • 1 tablespoon olive oil
  • 1 large leek, cut up (any way you choose) and rinsed
  • 3 stalks of celery, chopped
  • 1 sprig green onions, chopped
  • 3 tablespoons yellow curry powder
  • 2 tablespoons green curry paste
  • 4 cups fat free, low-sodium chicken stock
  • 14 ounces light coconut milk (1 can)
  • 14 ounces canned pumpkin
  • 2 cups baby kale
  1. 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).
  2. Add the green and yellow curries, stirring to coat. Cook 2 more minutes.
  3. 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.
  4. Using an immersion blender, pulse the mixture until it becomes a smooth consistency with no lumps. Return heat to medium
  5. Add the coconut milk and pumpkin, stirring to combine.
  6. Serve with additional chopped green onions, herbs, and/or a dollop of fat-free Greek yogurt if you desire.

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