Type what you have

Ingredients

• ✓ leek
• butter
• salt
• black pepper

Instructions

1. 1 Remove the root ends and dark green tops of the leeks and discard. Cut leeks into 1/2 inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
2. 2 Melt butter in a large skilled over medium heat. Add leek slices and cook undisturbed for 8 minutes.
3. 3 Flip slices over and season with salt and pepper. Cook for 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ leek
• butter
• white wine
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

Ingredients

• ✓ leek
• butter
• green bean
• onion
• garlic and herb seasoning blend
• egg
• dry bread cube stuffing mix
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 In a skillet over medium heat, melt 2 tablespoons butter, and saute the green beans, onions, and leeks until tender. Season with garlic and herb seasoning blend. Mix in the remaining butter until melted.
3. 3 In a large bowl, toss together the green bean mixture, eggs, and dry stuffing mix. Gradually blend in the water. Transfer the mixture to the prepared baking dish.
4. 4 Bake 40 minutes in the preheated oven, or until lightly brown.

By TABLETALKER

Ingredients

• ✓ leek
• olive oil
• salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Trim leeks by discarding the root end and the dark green tops. Quarter leeks and rinse well to remove any sand. Pat dry with a paper towel.
3. 3 Drizzle olive oil, salt, and pepper over the leeks. Use your hands to make sure they are evenly coated. Place leeks cut side down in a baking dish.
4. 4 Cook for 20 minutes. Carefully flip leeks over to cut side up. Sprinkle with grated Parmesan cheese and cook until soft and cheese has melted, about 10 minutes more. Garnish with chopped parsley if desired.

By Soup Loving Nicole

Ingredients

• ✓ leek
• onion
• butter
• potato
• chicken stock
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter in a large saucepan over medium-low heat: add leeks and onions. Sauté until soft but not browned, about 8 minutes.
2. 2 Add potatoes and stock; season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer gently for 30 minutes.
3. 3 Puree soup in a blender or food processor until very smooth. Set soup aside to cool; transfer into a bowl or a jug and refrigerate until chilled, at least 4 hours. Gently stir in cream before serving.

By Derek Parker

Ingredients

• ✓ leek
• potato
• salt
• milk
• water
• butter
• salt

Instructions

1. 1 Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow about 10 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot.
3. 3 Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter; stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.

By Bren

Ingredients

• ✓ leek
• butter
• lemon juice
• granulated garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a small microwave-safe dish in 10-second increments until melted. Stir in lemon juice and granulated garlic and set aside in a warm place.
3. 3 Trim dark green parts from the leeks and discard (or save for other use such as vegetable stock). Trim roots off, but leave root end intact. Cut leeks in half lengthwise, and remove any tough outer layers. Rinse thoroughly between the layers to remove any dirt.
4. 4 Place leeks into a large baking dish. Drizzle with olive oil and season with salt and pepper, turning leeks so they are evenly covered with oil. Roast leeks, cut side down, for 15 minutes. Turn leeks so they are cut side up, and continue roasting for 10 more minutes. Drizzle with lemon butter and roast 3 to 5 minutes more.

By France Cevallos

Ingredients

• ✓ leek
• mushroom
• margarine
• olive oil
• sherry
• beef broth
• water
• black pepper
• orzo pasta

Instructions

1. 1 In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
2. 2 Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

By Ruth

Ingredients

• ✓ leek
• butter
• salt
• black pepper
• celery
• lemon zest
• garlic
• celery leaf

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add leeks. Sprinkle with salt and pepper; cook, stirring occasionally, until just tender, about 3 minutes. Add celery to skillet.
2. 2 Cook, covered and stirring occasionally, until celery is tender, about 5 minutes. Add lemon zest and garlic; cook, stirring, 1 minute more. Garnish with celery leaves, if desired.

By VirginiaWillis

Ingredients

• ✓ leek
• butter
• garlic
• whipping cream
• mustard
• salt
• black pepper
• nutmeg
• parmesan cheese

Instructions

1. 1 Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
2. 2 Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
3. 3 Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don't overcook). Season with salt and pepper and remove skillet from heat.
4. 4 Sprinkle with nutmeg and Parmesan cheese; serve immediately

By lutzflcat

Ingredients

• ✓ leek
• garlic
• olive oil
• butter
• onion
• all-purpose flour
• chicken broth
• sherry
• heavy cream
• lemon juice
• salt
• white pepper
• chive

Instructions

1. 1 Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
2. 2 Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
3. 3 Puree soup in batches in a blender or food processor.
4. 4 Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

By Marian

Ingredients

• ✓ leek
• butter
• garlic
• gouda cheese
• chicken breast
• prosciutto

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
3. 3 Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

By PUFF3978

Ingredients

• ✓ leek
• olive oil
• radish greens
• egg
• parmesan cheese
• heavy cream
• radish

Instructions

1. 1 Heat oil in a large oven-safe skillet over medium heat. Add leeks; cook and stir until softened, 3 to 5 minutes. Add radish tops; cook until wilted, 3 to 5 minutes more.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Whisk eggs, Parmesan cheese, and cream together in a bowl; add to the skillet. Reduce heat to medium-low; cover the skillet and cook until edges are firm and begin to pull away from sides of the skillet, 5 to 10 minutes.
4. 4 Cook in the preheated broiler until lightly brown on top, 3 to 5 minutes.
5. 5 Rest for 10 minutes; top with shredded radishes. Serve warm or cold.

By Buckwheat Queen

Ingredients

• ✓ leek
• butter
• salmon
• red onion
• garlic
• light cream
• sour cream
• cornstarch
• lemon zest
• black pepper
• paprika
• fettuccine noodle
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

By Annas Kuori

Ingredients

• ✓ leek
• butter
• rosemary
• garlic
• tomato
• cayenne pepper
• basil
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add leek, rosemary, and garlic; cook and stir until leek is tender and translucent, about 15 minutes.
2. 2 Add tomatoes and cayenne pepper; bring to a simmer. Add basil; continue simmering until soup is reduced by half, about 1 hour.
3. 3 Fill blender with half the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Return puréed soup to the saucepan. Stir in cream until soup reaches desired consistency; season with salt and black pepper.

By LUNACITY

Ingredients

• ✓ leek
• olive oil
• arborio rice
• vegetable broth
• garlic
• red chile pepper
• shrimp
• scallop
• spinach leaf
• red bell pepper
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

Ingredients

• ✓ leek
• vegetable oil
• mushroom
• salt
• red pepper flake
• black pepper
• tomato
• creme fraiche
• carrot
• red lentil
• vegetable broth
• sambal oelek

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
2. 2 Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

By AngelasHeavencom

Ingredients

• ✓ leek
• olive oil
• carrot
• zucchini
• green bean
• celery
• vegetable stock
• tomato
• thyme
• cannellini bean
• elbow macaroni
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
2. 2 Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
3. 3 Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.

By Allrecipes Member

Ingredients

• ✓ leek
• olive oil
• garlic
• arborio rice
• chicken broth
• white wine
• bay scallop
• shrimp
• snow pea
• red bell pepper
• parmesan cheese
• basil
• lemon juice
• black pepper

Instructions

1. 1 Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add leek and garlic; cook and stir until soft, about 5 minutes. Add rice and cook for 5 minutes more, stirring frequently.
2. 2 Pour in 1 1/2 cups chicken broth and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, for 5 minutes, continuing to stir occasionally. Pour in remaining chicken broth and wine; increase heat to medium and cook for about 5 more minutes, stirring constantly.
3. 3 Add scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until remaining liquid is almost absorbed and seafood has cooked, about 5 minutes. When rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

By claudinhull

Ingredients

• ✓ leek
• olive oil
• onion
• carrot
• celery
• garlic
• rosemary
• butternut squash
• arborio rice
• white wine
• vegetable broth
• mozzarella cheese
• parmesan cheese
• balsamic vinegar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
2. 2 Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
5. 5 Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ leek
• black pepper
• salt
• kale leaves
• red pepper flakes
• thyme
• tomato paste
• zucchini
• vegetable broth
• tomato
• cannellini bean
• water
• farro
• garlic
• onion
• carrot
• celery
• olive oil
• cannellini bean

Instructions

1. 1 Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.
2. 2 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.
3. 3 Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.
4. 4 Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.

By Nichole Spell

Ingredients

• ✓ leek
• lemon juice
• flat-leaf parsley
• water
• green bean
• cannellini bean
• white wine
• beet
• turnip
• carrot
• chili flake
• bay leaf
• kosher salt
• rosemary
• garlic
• roma tomato
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• kale
• turnip green
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm

Ingredients

• ✓ leek
• russet potato
• egg
• flaxseed meal
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Ingredients

• ✓ leek
• carrot
• chicken broth
• butter
• sugar
• thyme
• kosher salt
• black pepper

Instructions

1. 1 Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

By mcgerm

Ingredients

• ✓ leek
• olive oil
• vegetable broth
• water
• potato
• cayenne pepper
• salt

Instructions

1. 1 Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
2. 2 Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
3. 3 Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

By plasticRobot

Ingredients

• ✓ leek
• fennel bulb
• bay leaf
• vegetable bouillon
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

Ingredients

• ✓ leek
• olive oil
• mushroom
• long grain white rice
• white wine
• chicken broth
• bok choy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ leek
• garlic
• butter
• russet potato
• vegetable broth
• italian seasoning
• rosemary
• half-and-half
• black pepper

Instructions

1. 1 Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2. 2 Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
3. 3 Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

By jenPT

Ingredients

• ✓ leek
• butter
• black pepper
• salt
• coriander
• broccoli
• chicken broth
• evaporated milk

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner

Ingredients

• ✓ leek
• vegetable oil
• onion
• pumpkin
• sweet potato
• vegetable broth
• coconut milk

Instructions

1. 1 Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
2. 2 Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

By sexyliscious