Baked Pumpkin, Sweet Potato, And Coconut Milk Soup – a delicious recipe with acorn, pumpkin, sweet potatoes, coconut milk, chicken broth, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
205
kcal
Calories
4
g
Fat
25
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 acorn squash, 1 medium pumpkin, 2 large sweet potatoes, 2 (14 ounce) cans coconut milk, and more.
Yes, Baked Pumpkin, Sweet Potato, And Coconut Milk Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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