Sweet pumpkin and coconut soup

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    Sweet pumpkin and coconut soup

    Sweet pumpkin and coconut soup

    (22)
    2hr50min


    19 people made this

    About this recipe: A wonderfully rich and lusciously thick soup. Squash, sweet potatoes and pumpkin are baked until tender, then heated through with chicken stock and coconut milk. To make this soup vegan, simply use vegetable stock instead of chicken.

    Ingredients
    Serves: 10 

    • 1 acorn squash
    • 2 large sweet potatoes
    • 1 medium pumpkin
    • 2 (400ml) tins coconut milk
    • 825ml chicken stock
    • salt to taste
    • ground black pepper to taste
    • 1 lime, juiced
    • 1 pinch ground ginger or to taste

    Method
    Prep:20min  ›  Cook:2hr30min  ›  Ready in:2hr50min 

    1. Preheat an oven to 190 C / Gas 5.
    2. Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in foil. Place squash, pumpkin and sweet potatoes on a baking tray.
    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 125ml for garnish, then stir in the chicken stock. 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.

    Ingredients

    If acorn squash is unavailable, substitute in butternut squash instead.

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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (22)

    by
    24

    I like the recapie it sounds yummy! I think this is the one I'm gonna use for our Thanksgiving dinner! but it's much easier to cut the pumpkin and squash in half first then bake. not only is it easier to handle after you take it out of the oven but it takes 1/2 the time to cook. pre heat the oven to 400 degrees. cut you squashes in half and scoop out all the seeds then cover them with tin foil and place directly on the middle rack. it will take any where from 30 min to an hour for it to be done. It just depends on the size of your pumpkin. if it's not done after 30 min bake in 15 min increments till it is. Once it's fork tender let cool till you can handle it and just scoop it out of the shell. Happy cooking!  -  23 Nov 2009  (Review from Allrecipes US | Canada)

    by
    13

    Delicious! I changed it, BUT only because of what I had on hand! I bet that if I would have made it as is, it would have been 6 stars instead of five! I didn't have a pumpkin, so I used a can of pumpkin puree, and I didn't have any broth, so I used an extra can of coconut milk plus a can of water. I didn't want to, but it's all I had. Still great! Helpfull hint - cover it while it heats on the stove! It's kind of like spagheti sauce, in that it will bubble, and spew everywhere! So, just cover it while you warm it. Thanks for the great recipe!  -  10 Jan 2011  (Review from Allrecipes US | Canada)

    by
    12

    This soup is a fail-proof bowl of delicious-ness! I made it for two, with leftover baked pumpkin pie pumpkin (about 2 cups) and a sweet potato, and it was the bomb. My hubby and I couldn't eat it fast enough...!  -  19 Jan 2011  (Review from Allrecipes US | Canada)

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