Slice and clean leeks. In a stockpot, heat oil over medium-high heat. Add leeks; cook and stir until tender. Stir in carrots, broth, pumpkin, coconut milk, curry powder, cinnamon, ginger, garlic powder, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Cool slightly.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Warm Indian spices along with cinnamon give this creamy soup a can't-get-enough taste.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee canola oil | ||
| 1 ⅓ c. leeks , sliced, white and light green parts only | ||
| 2 medium carrots, chopped | ||
| 2 (14.5 oz each) cans Hy-Vee chicken broth | ||
| 1 (15 oz) can Hy-Vee pureed pumpkin, (not pumpkin pie mix) | ||
| 1 (14 oz) can unsweetened coconut milk | ||
| 2 tsp. Hy-Vee curry powder | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| 1 tsp. Hy-Vee ground ginger | ||
| ½ tsp. Hy-Vee garlic powder | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 1 (5.3 oz) pkg. Hy-Vee plain Greek yogurt | ||
| Cilantro leaves, for garnish |
Things To Grab
- Stockpot
- Blender or food processor
Directions
Hyvee Culinary Expert Tip
To clean leeks, halve them lengthwise; rinse under cold running water, separating the layers to remove any dirt hidden inside.
- Transfer half to a blender or food processor. Cover and blend or process until smooth. Return to saucepan; heat through. Swirl each serving with a spoonful of yogurt. If desired, garnish with cilantro leaves.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 0mg
- Sodium: 460mg
- Total Carbohydrates: 11g
- Protein: 5g
Daily Values
0%
Vitamin A 190%
0%
Vitamin C 6%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2014.