Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

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.

Step: 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.

Step: 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.

Per Serving: 130 calories; protein 2.4g; carbohydrates 18.4g; fat 5.4g; sodium 260.6mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.