Pumpkin, Sweet Potato, Leek and Coconut Milk Soup recipe

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1 tablespoon vegetable oil
1 onion, finely chopped
1 leek, chopped
1 pound peeled and diced pumpkin
¾ pound sweet potato, peeled and cubed
1 quart vegetable broth
1 ¼ cups light coconut milk

Nutrition Info

129.7 calories
carbohydrate: 18.4 g
cholesterol: : -
fat: 5.4 g
fiber: 2.5 g
protein: 2.4 g
saturatedFat: 2.3 g
servingSize: -
sodium: 260.6 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

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.

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