pumpkin, sweet potato & leek soup

Wakey, wakey, eggs and bakey!  I woke up early this past Saturday morn and decided to make a trip to the Evergreen Brickworks outdoor farmer’s market.  Did a little texteroo with one of my friends (who actually picks up the phone and calls people anymore?  I know I should more…) and arranged to meet up at her place and drive over together.  So, we did just that.  With reusable bags in hand and cash in our pockets, we were good-to-go!

When we pulled in, the market was already in full swing.  We were fortunate enough to squeeze into a parking spot that someone was just pulling out of.  Fantastic timing.  Next, we made our way into one of the buildings that just opened up a new cafe, to get the much needed americano.  It was delish.  While warming our fingertips…fall was definitely in the air, we strolled around taking our time to check out all the vendors.  Now, when I say, taking our time…I really mean it.  While chatting it up with people, looking at different products and enjoying the company of one another…we fully and completely lost track of time.  I love that feeling.  Yes!  Three hours went by in a flash.

If you know me…I have a very difficult time focusing on one thing at a time.  I am a total distracto at the best of times.  There was a lot going on…so in the end, I think we did about 800 laps of the market, just to make sure we didn’t miss a thing.  Nearing the close of our visit, we stopped by an apple orchard stand that was selling apples (of course!) and hot apple cider with cinnamon!  Yep…that’s it…that’s all…just those two ingredients.  I am usually not the biggest fan of cider, but to say that it was unreal is an understatement.  Definitely a little somethin’ to write home about!!!  Oh…and I bought some of their MacIntosh apples.  Small, some weirdly shaped and NOT shiny!  Yes folks…that’s what apples are supposed to look like!

Anyhoo, after realizing the time, we decided that we better make a push for home.  We were both super proud of our wicked hauls and 100% pleased with all the yummy goodies that we just reeled in.  I left feeling so warm and fuzzy inside (kinda corny I know), but good food excites me!  What I love even more, is knowing where my food is coming from and also supporting local farmers.  If you live in the Toronto area or will be visiting soon…seriously check out the Evergreen Brickworks on Saturdays.  You will be glad you did!

With the cool breeze blowing through my hair on this venture and the inaugural sportin’ of the fall jacket, I was inspired and decided to wrap my arms around what is ever so closely upon us…FALL/AUTUMN…whatever you may call it.  This recipe screams warmth, comfort and coziness all in a bowl!  I am a huge soup fan any day of the week, but this one’s flavours are especially delightful this time of year.  P.S – Not gonna lie…I love fall sweaters. Don’t fight it…embrace it!  Get some stuff and make some soup.

This week’s big ass market haul:

pumpkin, sweet potato & leek soup
Print
Recipe type: appetizer, side
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6 +
Ingredients
  • 1 small cooking pumpkin – cubed
  • 6 large leek stalks – finely chopped
  • 6 medium sweet potatoes/yams – cubed
  • 4 medium carrots – chopped
  • 1 can coconut milk
  • 1 container of vegetable stock (I used about 800 mL)
  • 5 cloves garlic – thinly sliced
  • 1/2 red onion – thinly sliced
  • coconut oil
  • ground nutmeg and cinnamon
  • ground pepper and sea salt
  • a few dashes of hot sauce (optional)
Instructions
  1. start by sautéing the onion and garlic in coconut oil on low-medium heat on the stove-top, in a LE CREUSET/dutch oven, until they are translucent
  2. follow by adding in the leeks and let cook until softened
  3. next, take your chopped pumpkin, sweet potato/yams and carrot and add them into the pot
  4. pour in your vegetable broth and bring to a boil
  5. reduce heat to medium and continue until these veggies are throughly cooked
  6. season with a few teaspoons of ground nutmeg and/or cinnamon (sorry, I didn’t measure the amounts here, but I wasn’t shy)
  7. then, take an immersion hand blender and puree the soup until smooth
  8. at the same time, add in the coconut milk slowly, and continue blending until desired consistency is reached
  9. allow time to simmer on low heat for flavours to melt together
  10. serve it up in a bowl and sprinkle with a pinch of sea salt and ground pepper
  11. finish with a few dashes of hot sauce if you want a little bite!
  12. p.s – I added in an extra spoonful of coconut milk to give it a pretty swirl in the end
  13. enjoy!
Notes

• feel free to play around with the spices if you wish
• some cumin or paprika would probably be a nice touch
• also, you can modify the consistency of your soup by adding in a little bit more broth, if you find it is too thick
• have fun with this one…choose some veggies that are in-season and you are off to the races
• any type of squash is always a good bet as well
• oh ya…when re-heating the leftovers (this makes a ton), I also added in some more liquid to even things out

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About Cindy
Living life and eating paleo styles. Thrive on helping people become more healthy and in tune with their body. Enjoy creating recipes that are made with LOVE.

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