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 caloriescarbohydrate: 37.2 gcholesterol: 1.8 mgfat: 17.2 gfiber: 5.4 gprotein: 5.4 gsaturatedFat: 14.9 gservingSize: -sodium: 411.4 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Directions
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Preheat an oven to 375 degrees F (190 degrees C).
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.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
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.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.