Roasted Pumpkin & Leek Soup with Coconut Butter

Roasted Pumpkin Leek Soup with Coconut Butter

There is nothing not to love about pumpkins…they are available is abundance right now, very cheap, nutritious, yummy, beautiful and versatile as well. Great in savory or sweet dishes. They seem to pair with literally anything. It seems like lately all I eat is this pumpkin soup for dinner…like 4 times a week. It’s so easy to put together it feels like I’m not even cooking and the result is so satisfying!
Don’t miss out on giving this one a try.

Ingredients for 2 servings

1/2 butternut squash or 1 mini, halved
1 large leek
2 tsp creamed coconut or coconut butter
1/8 tsp cumin
salt optional

Place the pumpkin halve(s) and the whole leek on a baking tray and roast for 25 minutes at 180C. Check the pumpkin flesh with a fork to see if it’s cooked through. Remove from the oven and let it cool down for a few minutes. Using a spoon transfer all the flesh in a pot. Peel the outer part of the leek to get out the tender part. Give it a few chops and add it in the pot as well with the rest of the ingredients.
Add about a cup of hot water and using an immersion blender blend everything together. Add more water to reach desired consistency and serve warm.

Roasted Pumpkin Leek Soup with Coconut Butter

6 comments to

Roasted Pumpkin & Leek Soup with Coconut Butter

  • How simple and wonderful this looks! Coconut butter is so perfect to add just a bit of richness to any dish. I’ve taken to melting coconut butter and dipping roasted sweet potatoes in it as a snack, it’s so good!

  • Emily

    Thanks for the lovely fall recipe! It’s so simple and delicious.

    For some reason the first time I made it it didn’t come out quite right. It had a bitter taste that made it unpalatable, which I chalked up to the roasted leek just as a presumption. However the soup continued to sound appealing and I’m a bit of a stubborn cook, so I tried again! This time I roasted the leek and the pumpkin again and tasted the leek before mixing all of the ingredients. It tasted a little funny, similar to the bitter taste the soup had last time, so instead I cooked a new leek on the stovetop with a bit of olive oil (and cut out the coconut oil, which is hard to come by where I live) and blended. This time it’s fantastic! I’m still not sure what is happening to the leeks in my oven but I think I’ll stay safe and cook them on the stove from now on. The soup is creamy and delightful and went very nicely with a fresh and crusty walnut & raisin loaf.

    Thanks for the simple and delicious idea!

  • Strange that your leeks became bitter in the oven…They actually should turn out sweet! But I am glad to hear you enjoyed the soup anyway :)

  • […] Roasted Pumpkin and Leek Soup with Coconut Butter […]

  • Penny

    My oven has only grilled and baked functions. U mention roast. So which one I should use.

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