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Pumpkin Soup with Coconut Milk
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Delicious coconut-spiced pumpkin soup with warm autumn flavors. Can also be made with butternut squash.
Ingredients:
  • 1 large sweet potato
  • 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
  • 3 large carrots, peeled and cut in half
  • 2 large red onions, halved
  • 0.25 cup cold-pressed extra-virgin olive oil
  • 1 teaspoon flaked sea salt, or to taste
  • 0.5 teaspoon ground allspice
  • 1 pinch ground white pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 pinch ground black pepper
  • 4 cups chicken stock
  • 2 (13.5 ounce) cans coconut milk
Instructions:
  • Preheat the oven to 350°F (175°C) and wrap the sweet potato in aluminum foil, placing it on an oven-safe dish to catch any drips.
  • Roast in the oven until tender, for approximately 45 minutes.
  • Once the sweet potato is in the oven, arrange pumpkin, carrots, and onions on a baking pan. Drizzle with olive oil and season with salt, allspice, and white pepper.
  • Roast in the oven until tender, about 30-40 minutes.
  • Once the sweet potato and squash have cooled slightly, peel them. Place them in a large saucepan along with the carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Pour in the chicken stock and coconut milk. Bring the mixture to a boil, then lower the heat and simmer for around 20 minutes until aromatic. Take the saucepan off the heat.
  • Blend the soup with an immersion blender until silky smooth.

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