Delicious Baked Pumpkin, Sweet Potato, and Coconut Milk Soup Recipe

This baked pumpkin, sweet potato, and coconut milk soup is a delightful combination of flavors that will warm you up on a chilly evening. The rich and creamy coconut milk adds a velvety smoothness to the soup, while the roasted pumpkin and sweet potato bring a subtle sweetness and earthiness. With just a handful of ingredients and simple steps, this recipe is easy to follow and will become a favorite in your soup repertoire. Prep time is minimal, allowing you to enjoy this comforting soup in no time. Perfect for autumn or any time of the year!

Ingredients

• 1 small pumpkin
• 2 medium sweet potatoes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional for a spicy kick)
• 2 cups vegetable broth
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half and remove the seeds. Peel the sweet potatoes and cut them into chunks.
3. Place the pumpkin halves and sweet potato chunks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 30 minutes or until the vegetables are fork-tender.
4. While the pumpkin and sweet potatoes are roasting, heat a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic, cumin, cinnamon, nutmeg, and cayenne pepper (if using) to the pot. Stir well to combine and cook for another minute.
6. Once the roasted pumpkin and sweet potatoes are done, remove them from the oven and let them cool slightly. Scoop out the flesh from the pumpkin halves and transfer it to the pot with the onion and spices. Add the roasted sweet potato chunks as well.
7. Pour in the vegetable broth and coconut milk. Stir everything together and bring the soup to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
8. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, work in batches and be careful not to overfill the blender with hot liquid. Return the blended soup to the pot.
9. Season with salt and pepper to taste. If the soup is too thick, you can add more vegetable broth or coconut milk to achieve your desired consistency.
10. Divide the soup into bowls and garnish with fresh cilantro or parsley. Serve hot and enjoy!

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