Name: Pumpkin, Leek and Carrot Soup
Ingredients: 1kg Pumpkin roughly chopped skin on; 1 medium potato; 2 medium carrots - roughly chopped; 1 leek, white part only, finely sliced; 1 onion, finely chopped; 2 tbsp olive oil; 1 garlic clove, crushed; 1/2 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp freshly grated nutmeg; 1L Massel chicken style liquid stock or vegetable liquid stock; 1/2 cup (125ml) coconut milk

Vegan Recipes

Pumpkin Carrot & Leek Soup

This soup is warming so perfect for a wintery night :)

Pumpkin, Leek and Carrot Soup

Rated 4.3 stars by 16 users

Ingredients

1kg Pumpkin roughly chopped skin on
1 medium potato
2 medium carrots - roughly chopped
1 leek, white part only, finely sliced
1 onion, finely chopped
2 tbsp olive oil
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1L Massel chicken style liquid stock or vegetable liquid stock
1/2 cup (125ml) coconut milk

Directions

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until just soft.
Add garlic and spices and cook, stirring, for less than a minute.
Add pumpkin, potato, carrot and stock and bring to the boil. Simmer for 30 minutes. Allow to cool slightly, add in coconut cream then blend in batches.
Season and add a little more nutmeg and a swirl of coconut cream.