Servings: 3-4

 

Ingredients:

 

• 3 cups diced pumpkin

• 1 1/2 cups minced leeks

• 1/2 bunch coriander minced

• 4 garlic cloves mashed

• 1 tbsp coconut oil

• 1/2 tsp cumin

• 1/2 tsp paprika

• A pinch of chili powder

• 2 tsp vegetable broth powder (or salt to taste)

• Water for boiling pumpkin

 

 

Instructions:

 

1. Place the diced pumpkin in a deep pot. Add water to cover and boil until soft. Reserve one third of the water for later and strain the rest.

2. Place the pumpkin in a blender, add some of the reserved water and blend until a puree is formed.

3. Return the pumpkin to a deep pot.

4. In another pan, melt the coconut oil, then add the garlic for 2 minutes, followed by the minced coriander and stir for another 2-3 minutes.

5. Add the leeks to the garlic and coriander and continue to stir until the leeks are soft and wilted.

6. Add the garlic, coriander and leeks to the pureed pumpkin on the stovetop on low fire and stir. Add water as necessary to get the consistency you like. The less the water, the thicker the consistency of the soup.

7. Add all the spices and vegetable broth and stir for a few minutes.

8. Serve right away.