Gingered Sweet Potato Soup With Toasted Coconut And Pumpkinseeds Recipe

Name: Gingered Sweet Potato Soup With Toasted Coconut And Pumpkinseeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 2 pounds sweet potatoes, peeled and cubed; 1 tablespoon minced peeled fresh ginger; 4 1/2 cups unsalted chicken stock (such as Swanson); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; 1 (15-ounce) can unsalted cannellini beans, rinsed and drained; 1/2 teaspoon crushed red pepper; 6 tablespoons unsweetened coconut flakes, toasted; 6 tablespoons pumpkinseed kernels, toasted

Servings: persons

1 tablespoon olive oil
1 cup chopped onion
2 pounds sweet potatoes, peeled and cubed
1 tablespoon minced peeled fresh ginger
4 1/2 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
1/2 teaspoon crushed red pepper
6 tablespoons unsweetened coconut flakes, toasted
6 tablespoons pumpkinseed kernels, toasted

1
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; saute 4 minutes. Add potatoes and ginger; cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters); blend until smooth. Place pureed potato mixture in a bowl. Repeat procedure with remaining potato mixture. Stir in red pepper. Divide among 6 bowls; top each with 1 tablespoon coconut and 1 tablespoon pumpkinseed kernels.
2
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734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped onion, 2 pounds sweet potatoes, peeled and cubed, 1 tablespoon minced peeled fresh ginger, and more.

Yes, Gingered Sweet Potato Soup With Toasted Coconut And Pumpkinseeds 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.

Gingered Sweet Potato Soup With Toasted Coconut And Pumpkinseeds

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