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Coconut Pumpkin Soup

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PREP TIME
30 min
COOKING TIME
95 min
TOTAL TIME
125 min
SERVINGS
8 servings
Dinner
Coconut Pumpkin Soup
Ingredients
  • 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
  • 1/4 cup cold-pressed extra-virgin olive oil
  • 1 teaspoon flaked sea salt, or to taste
  • 1/2 teaspoon ground allspice
  • 1 pinch ground white pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 pinch ground black pepper
  • 4 cups chicken stock
  • 2 (13.5 ounce) cans coconut milk
Instructions
1
Preheat the oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius). Wrap the sweet potato in aluminum foil and position it on a heat-resistant dish to contain any excess moisture.
2
Roast the sweet potato in the preheated oven until it becomes tender, taking approximately 45 minutes.
3
Concurrently, prepare the other vegetables by placing pumpkin, carrots, and onions on a suitable baking surface. Anoint with olive oil and season with salt, allspice, and white pepper.
4
Roast the vegetables in the preheated oven until they are soft and tender, requiring a cooking time of 30 to 40 minutes.
5
Once the sweet potato has cooled sufficiently, peel it and transfer it along with other roasted ingredients to a large saucepan. Add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper.
6
Mix in chicken stock and coconut milk to create a flavorful base for the soup. Bring the mixture to a boil, then reduce heat and let it simmer until fragrant for approximately 20 minutes.
7
Remove the soup from the heat source and puree it using an immersion blender until a smooth consistency is achieved.