Coconut Pumpkin Soup

Coconut Pumpkin Soup

2 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded, peeled and cubed (or 1.5 cups canned)
2 tablespoons chopped garlic
1 32oz container of chicken broth (use vegetable broth if you want it to be vegan)
1 can coconut milk
1 bay leaf
1 tablespoon dried sage
1 tsp whole cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
salt to taste
ground black pepper to taste

Directions
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and coconut milk; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf and puree. Serve hot.

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Comments

  1. This sounds SO good!!

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