Recipe of Pumpkin Soup Coconut Milk Jamie Oliver

Baked Pumpkin, Sweet Potato, And Coconut Milk Soup

Check occasionally and add a splash of water if it looks a bit dry.

Recipe Summary Baked Pumpkin, Sweet Potato, And Coconut Milk Soup

Great use for a left over uncarved Halloween pumpkin!

Ingredients | Pumpkin Soup Coconut Milk Jamie Oliver

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

Directions

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.

Info | Pumpkin Soup Coconut Milk Jamie Oliver

prep: 20 mins cook: 2 hrs 30 mins total: 2 hrs 50 mins Servings: 10 Yield: 10 servings

TAG : Baked Pumpkin, Sweet Potato, And Coconut Milk Soup

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