BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup image

Great use for a left over uncarved Halloween pumpkin!

Provided by SerenaBloom

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 2h50m

Yield 10

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 37.2 g, Cholesterol 1.8 mg, Fat 17.2 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 14.9 g, Sodium 411.4 mg, Sugar 7.5 g