1 leek, white and green parts, rinsed well and chopped
1 clove garlic, minced
1 smallish sweet potato, peeled and cubed
1 (15 oz.) can pumpkin puree
3 cups vegetable broth
Pepper, paprika, cinnamon, nutmeg, and ginger to taste
1/2 (13.5 oz.) can coconut milk
Heat olive oil in soup pot over medium heat. Add leek and cook for a couple minutes. Add garlic and cook for a couple more minutes, until leek is soft and garlic is fragrant. Add sweet potato, pumpkin, vegetable broth, and spices; bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until sweet potato is tender.
Puree in a blender or food processor until it reaches desired consistency (I made mine a little chunky), and return to pot. Add coconut milk and heat over medium heat until warmed through. Taste; adjust spices if desired. Serve!
I served myself 1 cup of soup, with a side of a whole wheat pita. It was filling enough that I had to eat it in batches over the courses of a movie.
Yield: Approximately 5 one-cup servings as a main dish; more servings if served as a side dish.
Verdict: Delightfully fallish! It was mostly savory, with a hint of sweet with the cinnamon, nutmeg, and sweet potato. The coconut milk made it creamy without being too heavy. I am very happy with the outcome, and I will definitely plan to make again. The only thing I might do differently next time is use a fresh sugar pumpkin rather than canned pumpkin puree. The soup's flavor didn't suffer from being made with canned puree--it just sounds more exciting to make it with a real pumpkin!
Calories: Approximately 160 per one-cup serving.