- 1 acorn squash
- 1 medium pumpkin
- 2 large sweet potatoes
- 2 (14 ounce) cans coconut milk
- 2 (14.5 ounce) cans chicken broth
- salt to taste
- ground black pepper to taste
- 1 lime, juiced
- 1 pinch ground ginger, or to taste
- Preheat an oven to 375 degrees F (190 degrees C).
- Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
- Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
- 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 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
- Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
05/06/2018
recipepes.com
Baked Pumpkin, Sweet Potato, and Coconut Milk Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
