Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

4.0
(26)
22 Reviews
4 Photos

Great use for a left over uncarved Halloween pumpkin!

Submitted by SerenaBloom
Published on April 2, 2019
4
4
4
Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 50 mins
Servings:
10
Yield:
10 servings
Jump to Nutrition Facts

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

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).

  2. 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.

  3. Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.

  4. 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.

  5. Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

Nutrition Facts (per serving)

302 Calories
17g Fat
37g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 302
% Daily Value *
Total Fat 17g 22%
Saturated Fat 15g 75%
Cholesterol 2mg 1%
Sodium 411mg 18%
Total Carbohydrate 37g 14%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 5g 11%
Vitamin C 25mg 27%
Calcium 94mg 7%
Iron 5mg 27%
Potassium 1202mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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