Description
Learn how to make a delicious pumpkin soup with coconut milk that is perfect for cozy nights. Our easy recipe will warm you up from the inside out!
Ingredients
- 1 large sweet potato (500g)
- 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (950g)
- 3 large carrots, peeled and cut in half (450g)
- 2 large red onions, halved
- 25 cup (60 ml) vegetable oil
- 1 teaspoon (5 ml) flaked sea salt, or to taste
- 5 teaspoon (3 ml) ground allspice
- 1 pinch ground white pepper
- 1 teaspoon (5 ml) ground nutmeg
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) ground ginger
- 1 pinch ground black pepper
- 4 cups (960 ml) vegetable stock
- 2 (13.5 ounce (383 g)) cans coconut milk
Instructions
- Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Wrap the sweet potato in foil and place it on a baking dish to catch any spills.
- Roast the sweet potato in the oven until it becomes tender, approximately 45 minutes.
- As the sweet potato bakes, arrange the pumpkin, carrots, and onions on a baking sheet. Coat them with vegetable oil and season with salt, allspice, and white pepper.
- Roast the vegetables in the oven until they are tender, which should take 30 to 40 minutes.
- Once the sweet potato and pumpkin are cool enough to handle, peel them. Place them in a large pot along with the carrots and onions. Add nutmeg, cumin, coriander, ginger, salt, and pepper.
- Pour in the vegetable stock and coconut milk, then bring the mixture to a boil. Lower the heat and let it simmer until the aroma develops, around 20 minutes. Turn off the heat.
- Blend the soup with an immersion blender until it reaches a smooth consistency.
Notes
- Check the tenderness of the vegetables while roasting to prevent overcooking.
- Adjust the seasoning with salt and pepper to your liking.
- For a creamier texture, blend in more coconut milk or vegetable stock.
