Pumpkin Sweet Potato Leek And Coconut Milk Soup Food

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• 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.
• 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.

PUMPKIN, SWEET POTATO,AND COCONUT MILK SOUP

Steps:

• Heat the oil in a large pot over medium heat.
• Cook the onions, leeks, and minced garlic until soft.
• Add the pumpkin, sweet potato, and broth. Cover and bring to boil.
• Reduce the heat and simmer for 15 minutes or until the vegetables are soft.
• Using an immersion blender blend the soup until smooth.
• Add the coconut milk and chopped cilantro. Mix.
• Season to taste with salt, cracked black pepper and cayenne if using.
• Serve with crusty bread and extra cilantro leaves.

PUMPKIN POTATO BAKE

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Grease the baking dish with a little bit of vegan (or regular) butter.
• Prepare vegetables: Peel the potatoes and cut them into cubes. Next, cut the pumpkin into similar sized cubes (if using Hokkaido pumpkin there will be no need to peel it). Place the vegetables into the prepared dish, add salt and pepper to taste and mix with your hands.
• Prepare the rest of the ingredients: Top and tail the lemon grass sticks and remove their outer leaves. Chop them very very finely. Next, peel and grate the ginger. Remove the seeds of the chili (or leave them there if you like things hot) and chop the chili very finely. Place all these ingredients in a bowl and stir in the coconut milk.
• Bake: Pour this mixture over the potatoes and pumpkin, dot with the remaining butter or vegan alternative, and bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender. Sprinkle with parsley.
• Serve with salad or as a side dish.

PUMPKIN AND SWEET POTATO SOUP

Steps:

• Peel and finely slice onions.Peel and cut pumpkin and sweet potato into small cubes.
• In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes.
• Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.
• Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.
• Use an immersion blender, food processor or blender; blend the soup until it is smooth. See Note 5.
• Make sure the consistency is to your liking - add a little extra stock or water to thin the soup out if you wish.
• Optional - drizzle the soup with coconut cream or a garnish of your choice; fresh herbs or pumpkin seeds are great options.

PUMPKIN AND LEEK SOUP - NO DAIRY

Steps:

• Halve leeks lengthways and wash them under cold water to remove any dirt or sand. Thinly slice them. Will use the white and light green portion for addition to the soup. (use the leftover part , along with your vege peelings for the day and some fresh herbs to make your own vege stock for future use. Boil it up, strain it- there you have it!).
• Peel and slice onions.
• Using a large soup/ stock pot add the olive oil the leeks, onions and salt.Cook, stirring often, for 5 minutes. Add the minced garlic and cook another 1 minute.
• Add all remaining ingredients (except the herbs for garnish) and boil for approx 25 minutes, or until the pumpkin is tender.
• Use a stick blender or food processor to puree the soup.
• Reheat. Optional to add some cooked beans eg cannellini beans, at this stage. Heat through before serving.
• Serve sprinkled with some chopped fresh herbs and a crusty roll or toast.
• Store any left-over soup in the fridge and reheat as required. This soup keeps and reheats well as it has no dairy added.
• This soup can also be frozen and reheated as required.

PUMPKIN AND SWEET POTATO SOUP

Steps:

• Heat up 1 tablespoon of olive oil in a Dutch oven over medium high heat until shimmering then saute the onion for 4 minutes, stirring occasionally. Add the garlic with a sprinkle of salt and pepper, and saute for one minute.
• Pour in the white wine and scrape the brown fond off the bottom of the pot with a wooden turner.
• Add the vegetable broth, canned pumpkin puree, sweet potato, and apple, then add the dried spices and stir. Cover and bring to a boil then reduce the heat and let simmer for 25 minutes.
• Remove the pot from the heat. Working in small batches, puree the soup in a blender. Remove the center handle on the blender lid to let the steam escape, cover the hole with a folded kitchen towel, and blend.
• Once the soup is all pureed, return it to the Dutch oven and pour in the coconut milk. Let it heat through on medium heat, roughly 5 minutes.
• Serve while it's still hot, and garnish each bowl with a sprinkle of pepita seeds, peanuts, and fresh parsley.

PUMPKIN, POTATO, AND LEEK SOUP

Steps:

• Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
• In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
• Add the cinnamon and thyme and cook 1 minute longer.
• Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
• Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
• Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
• Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
• Cook over low heat until heated through, but do not boil.
• Adjust seasonings and serve garnished with fresh parsley.

SPICED SWEET POTATO AND COCONUT SOUP (VEGAN + GF)

Steps:

• Heat the oil in a large saucepan before adding the roughly chopped onion and carrot. You don't need to spend too much time chopping the veg as you're going to blend the soup at the end. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
• Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Stir well and cook for 2 minutes.
• Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Stir well and cook for 2 minutes, before adding the coconut milk.
• Once the coconut milk starts to simmer, add the veg stock and stir to combine everything. Reduce the heat, cover with a lid, and simmer for 15 minutes or until the sweet potato cubes have softened.
• If including fresh coriander, stir in most of this towards the end of the cooking time, saving some to serve.
• Once the sweet potato cubes are soft, turn off the heat and blitz thoroughly using a hand blender. Adjust the seasoning to taste and serve with fresh coriander and a squeeze of lime juice.

VEGAN SWEET POTATO SOUP WITH COCONUT

Steps:

• Sauté the chopped onion with the olive in a large pan or Dutch oven on a medium low heat for around 10 minutes until soft.
• Add the crushed garlic, carrots, sweet potatoes, coconut milk and stock.
• Season really well then simmer for around 20-30 minutes until the carrots and sweet potatoes are cooked through.
• Remove from heat and carefully blend until completely smooth (this may take 1-2 minutes).
• Serve with a splash of vinegar to taste and a swirl of yoghurt if you're feeling fancy.

RECIPE FOR PUMPKIN, SWEET POTATO, AND LEEK SOUP

Steps:

• Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown. Add bay leaf, stock, and cream; 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.

CREAMY PUMPKIN-CAULI-COCONUT SOUP

Steps:

• Directions Wash and prepare, chop and slice vegetables. Heat oil in large pot and sauté over a low to medium heat the leek, turmeric and garlic until onions are translucent. Add in the pumpkin and cauliflower and stir for a few minutes. Add the coconut milk and stir for 1 minute then add the stock and season to taste and bring to the boil then turn down the heat and simmer for 15 minutes or until the vegetables are soft. Add more stock if needed. Once cooked, use a stick blender and blend the soup to form a smoother texture or leave a little chunky. You can also use a normal blender or chop vegetables into bite size pieces and leave chunky. Add in a little coconut milk or yogurt and serve immediately.Note: This soup will freeze easily and will store in the fridge for up to 3 days.

PUMPKIN, SWEET POTATO & LEEK SOUP

Steps:

• start by sautéing the onion and garlic in coconut oil on low-medium heat on the stove-top, in a LE CRE-- USET/dutch oven, until they are translucent
• follow by adding in the leeks and let cook until softened
• next, take your chopped pumpkin, sweet potato/yams and carrot and add them into the pot
• pour in your vegetable broth and bring to a boil
• reduce heat to medium and continue until these veggies are throughly cooked
• season with a few teaspoons of ground nutmeg and/or cinnamon (sorry, I didn't measure the amounts here, but I wasn't shy)
• then, take an immersion hand blender and puree the soup until smooth
• at the same time, add in the coconut milk slowly, and continue blending until desired consistency is reached
• allow time to simmer on low heat for flavours to melt together
• serve it up in a bowl and sprinkle with a pinch of sea salt and ground pepper
• finish with a few dashes of hot sauce if you want a little bite!
• p.s - I added in an extra spoonful of coconut milk to give it a pretty swirl in the end
• enjoy!

VEGAN PUMPKIN AND SWEET POTATO SOUP

Steps:

• In a large soup pot, melt the margarine and cook the onions and celery for about 2 minutes. Reduce heat to low and add wine. Allow to simmer for 5 minutes.
• Add remaining ingredients and bring to a simmer. Allow to cook for at least 30 minutes, or until pumpkin and sweet potatoes are soft.
• Puree in a food processor or blender, if desired, or mash to desired consistency.