For a richer flavor, use full-fat coconut milk. Adjust the amount of ginger and lime juice to your preference. Garnish with toasted pumpkin seeds or a swirl of coconut cream for an extra touch of elegance. If you don't have time to roast the vegetables, you can steam or boil them instead. However, roasting brings out the best flavor.
Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
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PREP TIME20 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME2 hrs 50 mins
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SERVING10 People
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VIEWS79
Embrace the warmth of autumn with this luxuriously creamy soup. Roasted pumpkin and sweet potato meld with the exotic sweetness of coconut milk, creating a symphony of flavors that will tantalize your taste buds. A comforting and elegant dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol2 mg
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Fiber5 g
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Protein5 g
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Saturated Fat15 g
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Sodium411 mg
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Sugar8 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat an oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepPuncture 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. (10 minutes)
03
StepBake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours. (120 minutes)
04
StepRemove 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. (20 minutes)
05
StepCook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk. (10 minutes)
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Jackeline Auer
May 23, 2025This recipe is a keeper! I've made it several times and it's always a hit.
Devonte Stiedemannbechtelar
Apr 16, 2025My kids loved this soup! I was surprised they ate all their vegetables.
Deshawn Heaney
Mar 29, 2025This soup was so flavorful and easy to make! The roasting really brought out the sweetness of the vegetables.
Nelson Heller
Jan 18, 2025Next time I'll try using a little maple syrup for sweetness instead of sugar.
Gonzalo Morissette
Sep 24, 2024I used butternut squash instead of acorn squash, and it turned out great!
Kylie Heathcote
Aug 28, 2024I added a little curry powder for an extra layer of flavor. It was delicious!