Recipe Information

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Difficulty: Easy

Ingredients

• 1 organic pumpkin (about 2 to 3 pounds)
• 1 leeks (white part only)
• 1 yellow onion
• 3 carrots
• 1 cup chicken stock or 1 cube of bouillon
• 1 teaspoon Tandoori paste
• 1 small cube of coconut milk
• Fleur de sel (or sea salt) to taste
• Black pepper to taste

Instructions

1. Peel the onion and chop it roughly.
2. Slice the leeks into rings and wash them thoroughly.
3. Cut the pumpkin into large cubes, discarding the seeds and skin.
4. Peel the carrots and cut them into sections.
5. In a pot, gently sauté the onion in a little olive oil or butter over low heat.
6. When the onion begins to soften, add the leeks and let them wilt as well.
7. Add the carrots and pumpkin to the pot and stir well.
8. Pour in the chicken stock.
9. Cover with boiling water and bring to a boil.
10. Let it cook on high heat for about 25 minutes, until all the vegetables are tender.
11. Blend the soup until smooth using an immersion blender or countertop blender.
12. Stir in the Tandoori paste and mix well.
13. Let the soup rest for 5 minutes to allow the flavors to meld.
14. Serve hot with a drizzle of coconut milk on top.

Notes

This soup is perfect for a cozy dinner or as an appetizer for guests. Feel free to adjust the spice level by adding more or less Tandoori paste according to your preference.

Recipe Tips

• For a creamier texture, you can add more coconut milk to the soup after blending.
• Replace the pumpkin with butternut squash for a similar taste.
• Garnish with fresh cilantro or parsley for extra flavor.

Nutritional Information

Approximately 200 calories per serving, with a balance of carbs, protein, and healthy fats.

FAQs

• Can this soup be made in advance? Yes, you can prepare the soup a day in advance and keep it in the fridge. Just reheat before serving.
• Can I freeze this soup? Yes, this soup freezes well. Store it in an airtight container for up to three months.
• What can I serve with this soup? This soup pairs well with crusty bread or a fresh green salad.
• Is it possible to make this vegetarian? Yes, just use vegetable stock instead of chicken stock to keep it vegetarian.
• Can I add other vegetables? Absolutely! Feel free to add other vegetables like sweet potatoes or spinach for different flavors and textures.