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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
- 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
- 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).
- Add the green and yellow curries, stirring to coat. Cook 2 more minutes.
- 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.
- Using an immersion blender, pulse the mixture until it becomes a smooth consistency with no lumps. Return heat to medium
- Add the coconut milk and pumpkin, stirring to combine.
- Serve with additional chopped green onions, herbs, and/or a dollop of fat-free Greek yogurt if you desire.