Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Name: Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Total time: 170
Yield: 10
Ingredients: 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

Recipe by SerenaBloom from allrecipes.com

3 Hr. 50 Mins.

Ingredients

10 servings

•

1 acorn squash
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1 medium pumpkin
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2 large sweet potatoes
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2 (14 ounce) cans coconut milk
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2 (14.5 ounce) cans chicken broth

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salt to taste
•

ground black pepper to taste
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1 lime, juiced
•

1 pinch ground ginger, or to taste

Instructions

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.