Pumpkin Soup with Coconut Milk
Description
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.
Ingredients
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1 large sweet potato
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1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
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3 large carrots, peeled and cut in half
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2 large red onions, halved
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1/4 cup cold-pressed extra-virgin olive oil
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1 teaspoon flaked sea salt, or to taste
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1/2 teaspoon ground allspice
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1 pinch ground white pepper
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1 teaspoon ground nutmeg
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground ginger
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1 pinch ground black pepper
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4 cups chicken stock
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2 (13 1/2 ounce) cans coconut milk
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
2
Bake in the preheated oven until soft, about 45 minutes.
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.
4
Bake in the preheated oven until soft, 30 to 40 minutes.
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.
6
Puree soup using an immersion blender until smooth.