Pumpkin Leek Soup

• 1 tablespoon olive oil
• 1 large leek, cut up (any way you choose) and rinsed
• 3 stalks of celery, chopped
• 1 sprig green onions, chopped
• 3 tablespoons yellow curry powder
• 2 tablespoons green curry paste
• 4 cups fat free, low-sodium chicken stock
• 14 ounces light coconut milk (1 can)
• 14 ounces canned pumpkin
• 2 cups baby kale

1. On the stove in a large pot, heat the olive oil on medium heat. Add the leeks, celery, and onions. Cook until tender and semi-translucent (8 minutes).
2. Add the green and yellow curries, stirring to coat. Cook 2 more minutes.
3. Add the chicken stock, bring to a boil, then simmer for 10-15 minutes. At this point, all the vegetables should be very very soft.
4. Using an immersion blender, pulse the mixture until it becomes a smooth consistency with no lumps. Return heat to medium
5. Add the coconut milk and pumpkin, stirring to combine.
6. Serve with additional chopped green onions, herbs, and/or a dollop of fat-free Greek yogurt if you desire.

olive oil, stalks of celery, green onions, curry powder, green curry, chicken stock, light coconut milk, pumpkin, baby kale

Taken from food52.com/recipes/19689-pumpkin-leek-soup (may not work)