Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Pumpkin, acorn squash, and sweet potatoes are mashed together in this silky and satisfying soup.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 50 mins
• Calories: 302 Calories

Ingredients

• salt to taste
• ground black pepper to taste
• 2 (14.5 ounce) cans chicken broth
• 1 lime, juiced
• 2 (14 ounce) cans coconut milk
• 2 large sweet potatoes
• 1 acorn squash
• 1 pinch ground ginger, or to taste
• 1 medium pumpkin

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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