Pumpkin Leek Soup


  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 1 rib celery, chopped
  • 1 small leek, finely chopped white part only
  • 1 carrot, peeled and chopped
  • 2 cups fresh pumpkin, puree
  • 2 cups chicken stock
  • 1/4 teaspoon curry powder
  • 1 can coconut milk
  • salt, pepper, to taste


  1. In a large sauce pan, sauté the onion, celery, carrots and leeks in olive oil till tender.
  2. Add in the puréed pumpkin and chicken stock stir well.
  3. Using an immersion blender, blend the soup till smooth.
  4. Pour in the coconut milk and heat till warmed through.
  5. Season with salt, pepper and curry powder.