Baked Pumpkin, Sweet Potato, and Coconut Milk Soup |
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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 10 |
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Great use for a left over uncarved Halloween pumpkin! 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.
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