Pumpkin Leek Soup
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
378
kcal
19% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
High-fiber
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).