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Pumpkin Soup with Coconut Milk

Pumpkin Soup with Coconut Milk

Cost $10, save $15

Source: Recommended by CookPal

  • 95 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🍠 1 large sweet potato
    • 🎃 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
    • 🥕 3 large carrots, peeled and cut in half
    • 🧅 2 large red onions, halved

  • Fats & Oils

    • ¼ cup cold-pressed extra-virgin olive oil

  • Spices

    • 🧂 1 teaspoon flaked sea salt, or to taste
    • ½ teaspoon ground allspice
    • 1 pinch ground white pepper
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground ginger
    • 1 pinch ground black pepper

  • Liquid & Other

    • 4 cups chicken stock
    • 🥥 2 (13.5 ounce) cans coconut milk

STEPS

1

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

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

3

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

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

5

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.

6

Reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.

7

Puree soup using an immersion blender until smooth.

NUTRIENTS

Per 1 serving

🔥

357

Calories

  • 5
    Protein
  • 25
    Carbs
  • 28
    Fats

💡 Use organic vegetables for enhanced flavor and color.Garnish with Greek yogurt, parsley, or a drizzle of olive oil for an extra touch.The soup can be made ahead and reheated, making it perfect for meal prep.