Name: Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Acorn squash - 1; Pumpkin - 1 medium; Sweet potatoes - 2 large; Coconut milk - 2 (14 ounce) cans; Chicken broth - 2 (14.5 ounce) cans; Salt to taste - 2 (14.5 ounce) cans; Ground black pepper to taste - 2 (14.5 ounce) cans; Lime, juiced - 1; Ground ginger, or to taste - 1 pinch

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.