Pumpkin Soup with Coconut Milk

This recipe for coconut-enriched roasted pumpkin soup is spiced with nutmeg, cumin, coriander, and ginger, making it a fragrant autumn meal. It is equally delicious made with butternut squash.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 5 mins
• Calories: 357 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 pinch ground black pepper
• 1 teaspoon ground cumin
• 1 pinch ground white pepper
• 4 cups chicken stock
• 1 teaspoon ground coriander
• 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
• 1 teaspoon flaked sea salt, or to taste
• 2 (13.5 ounce) cans coconut milk
• 0.5 teaspoon ground allspice
• 0.25 cup cold-pressed extra-virgin olive oil

Recipe Instructions

Step 1

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

Step 2

Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.

Step 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.

Step 4

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

Step 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; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.

Step 6

Puree soup using an immersion blender until smooth.