Pumpkin Soup with Coconut Milk Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Soup with Coconut Milk Recipe). The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Brief

Prep 30 mins

Cook: 1hr35 mins

Total: 2hrs5 mins

Servings: 8

Yield: 8 servings

Pumpkin Soup with Coconut Milk Recipe

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

¼ cup cold-pressed extra-virgin olive oil

1 teaspoon flaked sea salt

or to taste

½ 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

Soup, Stew and Chili

Directions

Step 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.

Step 2

Bake in the preheated oven until soft about 45 minutes.

Step 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.

Step 4

Bake in the preheated oven until soft 30 to 40 minutes.

Step 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.

Step 6

Puree soup using an immersion blender until smooth.

Nutritional Information

Pumpkin Soup with Coconut Milk Recipe

Servings Per Recipe:8

Calories: 356.7

% Daily Value *

Protein: 4.8g 10%

Carbohydrates: 25.3g 8%

Dietary Fiber: 4.8g 19%

Sugars: 6.7g

Fat: 28.2g 43%

Saturated Fat: 19.3g 97%

Cholesterol: 3mg 1%

Vitamin A Iu: 16758.1IU 335%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.3mg 17%

Vitamin C: 11.9mg 20%

Folate: 41.5mcg 10%

Calcium: 70.7mg 7%

Iron: 7mg 39%

Magnesium: 78.2mg 28%

Potassium: 750.3mg 21%

Sodium: 867mg 35%

Thiamin: 0.1mg 12%

Calories From Fat: 254.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.