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
What You'll Need
large leek, cut up (any way you choose) and rinsed
stalks of celery, chopped
green onions, chopped
yellow curry powder
green curry paste
fat free, low-sodium chicken stock
light coconut milk (1 can)
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.