adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
0 Likes
Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Velvety autumn soup made with pumpkin, acorn squash, and sweet potatoes.
Ingredients:
  • 1 acorn squash
  • 1 medium pumpkin
  • 2 large sweet potatoes
  • 2 (14 ounce) cans coconut milk
  • 2 (14.5 ounce) cans chicken broth
  • salt to taste
  • ground black pepper to taste
  • 1 lime, juiced
  • 1 pinch ground ginger, or to taste
Instructions:
  • Preheat your oven to 375°F (190°C).
  • Make holes in the acorn squash and pumpkin using a knife. Wrap the sweet potatoes in aluminum foil and arrange the squash, pumpkin, and sweet potatoes on a baking sheet.
  • Roast in the oven until the pumpkin softens and the skin caramelizes, around 2 hours.
  • Peel the sweet potatoes and chop them. Remove the skin and seeds from the pumpkin and acorn squash, then chop them. Combine the sweet potatoes, pumpkin, and acorn squash in a large pot, and mash until smooth. Mix in the coconut milk, reserving 1/2 cup for garnish, followed by the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
  • Heat until warmed. Serve with a lime wedge and a drizzle of coconut milk.

Similar Recipes