Pumpkin Leek Soup

1. 1

   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).

2. 2

   Add the green and yellow curries, stirring to coat. Cook 2 more minutes.

3. 3

   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.

4. 4

   Using an immersion blender, pulse the mixture until it becomes a smooth consistency with no lumps. Return heat to medium

5. 5

   Add the coconut milk and pumpkin, stirring to combine.

6. 6

   Serve with additional chopped green onions, herbs, and/or a dollop of fat-free Greek yogurt if you desire.

* Per serving · 4 servings · Values may vary.

No additional tips available.