Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

Rating: 4.27 stars
59 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1

This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.

By SEXYLISCIOUS

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.

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  • Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Nutrition Facts

Per Serving:
130 calories; protein 2.4g; carbohydrates 18.4g; fat 5.4g; sodium 260.6mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Pickle21
Rating: 5 stars
09/13/2008
I thought this soup was wonderful but i did make a few additions. I added carrots and garlic to the sauteed leeks/onions. It was kinda bland so I added about 1 teaspoon of red curry paste..the curry with the coconut milk and pumpkin- so good!Next time I'm going to add basmati rice as well. This is a nice fall soup and super easy! Read More
Helpful
(60)

Most helpful critical review

britchick
Rating: 3 stars
01/20/2010
good basic soup but need seasoning.I added Cumin and Tumeric and red pepper flakes for a bit of zing.It is very filling and I made it in the slow cooker and also homemade cheese bread.and I also switched cocnut milk for cream(about 1/2 C) the second time and I found this better. Read More
Helpful
(9)
59 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Pickle21
Rating: 5 stars
09/13/2008
I thought this soup was wonderful but i did make a few additions. I added carrots and garlic to the sauteed leeks/onions. It was kinda bland so I added about 1 teaspoon of red curry paste..the curry with the coconut milk and pumpkin- so good!Next time I'm going to add basmati rice as well. This is a nice fall soup and super easy! Read More
Helpful
(60)
JanineCG
Rating: 5 stars
01/08/2008
This was really good - exceeded expectations. From a nutrition point of view it was excellent. The pumpkin (I used butternut squash)and sweet potato has a low G.I. and the servings are low in fat. My family ate a delicious low fat vegetarian high in vitamin and mineral soup with a lower glycemic index. Definitely a keeper. Thank you! Read More
Helpful
(43)
AEMACIVOR
Rating: 5 stars
10/22/2006
I didn't have leeks when I made this, but even without them it was a wonderful soup! The coconut milk really makes it. I find that it helps to add some of your own spices. I added some fresh ginger, some curry powder and a touch of chili peppers to the salt and pepper suggested. Read More
Helpful
(38)
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pallipe
Rating: 5 stars
11/29/2007
Oh wow! I just ate a huge bowl of this soup over some rice. I added curry powder and ginger, as suggested, along with a clove of garlic. What a wonderful, quick, easy meal idea. I'm going to try adding chicken next time. Read More
Helpful
(24)
bombshell
Rating: 5 stars
03/12/2007
An amazing soup! But I like it hot. I mixed in some red thai curry paste to offset the sweetness from the coconut milk. Read More
Helpful
(16)
Koshef Ali
Rating: 4 stars
11/10/2008
This is delicious, healthy comfort food. I added zuchini, peeled turnips, and used canned pumpkin puree instead of fresh. Also went with the suggestion of more spices, and tried nutmeg, allspice, ginger and curry. No need to puree, just mushed the veggies a little, and enjoyed it a bit chunky. Read More
Helpful
(14)
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Kym Cox Surridge
Rating: 4 stars
03/24/2008
I love the idea of this soup but it needs just a little something to give it some oomph--I'm thinking fresh sage which I'll try next time. I used butternut squash because there is no fresh pumpkin this time of year so the soup was a touch sweeter than it might otherwise have been. I'll definitely make this again. Read More
Helpful
(14)
Beckybocky
Rating: 4 stars
04/13/2007
Liked it very much. And freezes well. Read More
Helpful
(10)
britchick
Rating: 3 stars
01/19/2010
good basic soup but need seasoning.I added Cumin and Tumeric and red pepper flakes for a bit of zing.It is very filling and I made it in the slow cooker and also homemade cheese bread.and I also switched cocnut milk for cream(about 1/2 C) the second time and I found this better. Read More
Helpful
(9)
More Reviews
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