Servings: 4 (click to scale)
Ingredients
- 1 each leek fresh
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 tsp salt
- 1/4 tsp ground white pepper
- 1 lb fresh pumpkin cubed
- 13 1/2 oz unsweetened coconut milk (1 can)
- 4 Tbsp hulled pumpkin seeds
- 1/2 tsp canola oil
- 2 each dried guajillo pepper
- 4 Tbsp fresh cilantro chopped
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Instructions
- Clean the green part from leeks and discard. Place leeks in a bowl of water to soak. Remove from the water and repeat to thoroughly clean the leeks. Pat the leeks dry, then shred the leeks. Heat butter and olive oil in a heavy duty sauce pot on medium high heat and add leeks. Season with salt and white pepper. Reduce heat to medium low and cover pot. Cook until leeks are tender.
- Steam or boil pumpkin in water until tender. Add pumpkin and coconut milk to leeks and heat through. Puree mixture with an immersion blender or in a blender or food processor until smooth. Season to taste with salt and pepper.
- Meanwhile, preheat oven to 375 degrees F.Arrange pumpkin seeds on a sheet pan in a single layer. Drizzle with canola oil. Bake in preheated oven for about 7 minutes, or until light brown and crispy.
- Slice Guajillo Chilies in half. Ladle soup into bowls. Top each bowl with toasted pumpkin seeds, sliced chiles and chopped cilantro.
Nutrition
Calories: 380kcal | Carbohydrates: 17g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Sodium: 490mg | Fiber: 4g
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