Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Ingredients for - Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

1. Acorn squash - 1
2. Pumpkin - 1 medium
3. Sweet potatoes - 2 large
4. Coconut milk - 2 (14 ounce) cans
5. Chicken broth - 2 (14.5 ounce) cans
6. Salt to taste - 2 (14.5 ounce) cans
7. Ground black pepper to taste - 2 (14.5 ounce) cans
8. Lime, juiced - 1
9. Ground ginger, or to taste - 1 pinch

How to cook deliciously - Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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. Stage

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