Baked Pumpkin Sweet Potato And Coconut Milk Soup Recipes

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PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP



Pumpkin, Sweet Potato, Leek and Coconut Milk Soup image

This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.

Provided by SEXYLISCIOUS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, finely chopped
1 leek, chopped
1 pound peeled and diced pumpkin
¾ pound sweet potato, peeled and cubed
1 quart vegetable broth
1 ¼ cups light coconut milk

Steps:

  • Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
  • Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 18.4 g, Fat 5.4 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 260.6 mg, Sugar 5.1 g

BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP



Baked Pumpkin, Sweet Potato, and Coconut Milk Soup image

Great use for a left over uncarved Halloween pumpkin!

Provided by SerenaBloom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 2h50m

Yield 10

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 37.2 g, Cholesterol 1.8 mg, Fat 17.2 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 14.9 g, Sodium 411.4 mg, Sugar 7.5 g

BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP



Baked Pumpkin, Sweet Potato, and Coconut Milk Soup image

Great use for a left over uncarved Halloween pumpkin!

Provided by SerenaBloom

Categories     Sweet Potato Soup

Time 2h50m

Yield 10

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 37.2 g, Cholesterol 1.8 mg, Fat 17.2 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 14.9 g, Sodium 411.4 mg, Sugar 7.5 g

SWEET POTATO SOUP WITH COCONUT MILK



Sweet Potato Soup with Coconut Milk image

Sweet potato soup made with coconut milk. Serve with sour cream and more leeks.

Provided by Trey Rightnowar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 7

4 pounds sweet potatoes, peeled and cubed
1 tablespoon salted butter
¼ cup chopped leeks
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 pinch ground black pepper
1 pinch cayenne pepper

Steps:

  • Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
  • Blend soup with an immersion blender; serve.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 49 g, Cholesterol 3.9 mg, Fat 22.5 g, Fiber 8 g, Protein 5.7 g, SaturatedFat 19.5 g, Sodium 234.1 mg, Sugar 9.7 g

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