Ingredients
1/4 c. butter or coconut oil
2 large leeks (whites only)
2 or 3 cloves garlic
1 Tbls. ginger root finely chopped
1 tsp. salt
2 Tbls. honey
1 28-oz. can pumpkin
4 c. broth (vegetable or chicken)
2 c. lite coconut milk
1 tsp. white vinegar
pinch nutmeg
cayenne pepper
black pepper
Preparation
Chop leeks. Saute leeks until translucent. Add garlic and ginger root. Saute until fragrant. Add salt and honey. Simmer briefly. Transfer to soup pot or sauce pan. Add remaining ingredients. Bring to boil. Immediately reduce heat to simmer for 25 minutes (or put in slow cooker on med. or low heat for 1 - 2 hours, then keep on warm until serving time.
