Pumpkin, Parsnip, Leek And Coconut Soup Recipe

Name: Pumpkin, Parsnip, Leek And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T olive oil; 1 onion, chopped; 1 leek, chopped; 5 cloves garlic; 2 t Thai red curry paste; fresh ginger, peeled and minced; 1+ lb. whole pumpkin; 3/4 lb parsnips; 1 quart chicken broth; 1 1/4 c coconut milk

Servings: persons

1
Heat oven to 375.
2
Cut pumpkin in half, de-seed, and coat with olive oil. Place open side down on a baking sheet.
3
Coat parsnips with oil; place on baking sheet also.
4
Bake until soft (~ 1 hour).
5
Meanwhile, saute onion, leek, and garlic for a few minutes, until soft.
6
When roasted vegetables are done, add broth. Bring to a boil, then cover and reduce heat to low.
7
Scoop pumpkin from shell, and add roasted vegetables to the broth mixture. Add red curry paste and ginger.
8
Simmer about 15 minutes, until all vegetables are soft. Blend with soup wand.
9
Stir in coconut milk, season with salt and pepper.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 T olive oil, 1 onion, chopped, 1 leek, chopped, 5 cloves garlic, and more.

Yes, Pumpkin, Parsnip, Leek And Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin, Parsnip, Leek And Coconut Soup

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