Pumpkin Soup with Coconut Milk

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Bake in the preheated oven until soft, about 45 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until soft, 30 to 40 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Puree soup using an immersion blender until smooth.'}

📊 Nutrition Facts

Per serving (8 servings total)