Baked Pumpkin, Sweet Potato, and Coconut Milk Soup recipe

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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

Nutrition Info

301.9 calories
carbohydrate: 37.2 g
cholesterol: 1.8 mg
fat: 17.2 g
fiber: 5.4 g
protein: 5.4 g
saturatedFat: 14.9 g
servingSize: -
sodium: 411.4 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).

  2. Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.

  3. Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.

  4. Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.

  5. Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

Recipe Yield

10 servings

Recipe Note

Great use for a left over uncarved Halloween pumpkin!

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