Name: Pumpkin Soup with Coconut Milk
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Sweet potato - 1 large; Pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups) - 1 small; Carrots, peeled and cut in half - 3 large; Red onions, halved - 2 large; Cold-pressed extra-virgin olive oil - ¼ cup; Flaked sea salt, or to taste - 1 teaspoon; Ground allspice - ½ teaspoon; Ground white pepper - 1 pinch; Ground nutmeg - 1 teaspoon; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Ground ginger - 1 teaspoon; Ground black pepper - 1 pinch; Chicken stock - 4 cups; Coconut milk - 2 (13.5 ounce) cans

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Soup with Coconut Milk

1. Sweet potato - 1 large

2. Pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups) - 1 small

3. Carrots, peeled and cut in half - 3 large

4. Red onions, halved - 2 large

5. Cold-pressed extra-virgin olive oil - ¼ cup

6. Flaked sea salt, or to taste - 1 teaspoon

7. Ground allspice - ½ teaspoon

8. Ground white pepper - 1 pinch

9. Ground nutmeg - 1 teaspoon

10. Ground cumin - 1 teaspoon

11. Ground coriander - 1 teaspoon

12. Ground ginger - 1 teaspoon

13. Ground black pepper - 1 pinch

14. Chicken stock - 4 cups

15. Coconut milk - 2 (13.5 ounce) cans

How to cook deliciously - Pumpkin Soup with Coconut Milk

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.

2. Stage

Bake in the preheated oven until soft, about 45 minutes.

3. Stage

While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.

4. Stage

Bake in the preheated oven until soft, 30 to 40 minutes.

5. Stage

Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.

6. Stage

Puree soup using an immersion blender until smooth.