Great use for a left over uncarved Halloween pumpkin!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

301.9 calories; 5.4 g protein; 37.2 g carbohydrates; 1.8 mg cholesterol; 411.4 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2009
I like the recapie it sounds yummy! I think this is the one I'm gonna use for our Thanksgiving dinner! but it's much easier to cut the pumpkin and squash in half first then bake. not only is it easier to handle after you take it out of the oven but it takes 1/2 the time to cook. pre heat the oven to 400 degrees. cut you squashes in half and scoop out all the seeds then cover them with tin foil and place directly on the middle rack. it will take any where from 30 min to an hour for it to be done. It just depends on the size of your pumpkin. if it's not done after 30 min bake in 15 min increments till it is. Once it's fork tender let cool till you can handle it and just scoop it out of the shell. Happy cooking! Read More
(25)

Most helpful critical review

Rating: 1 stars
11/17/2011
I thought this was too rich to even eat. My 9 month old has eaten as baby food. Read More
(4)
25 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/24/2009
I like the recapie it sounds yummy! I think this is the one I'm gonna use for our Thanksgiving dinner! but it's much easier to cut the pumpkin and squash in half first then bake. not only is it easier to handle after you take it out of the oven but it takes 1/2 the time to cook. pre heat the oven to 400 degrees. cut you squashes in half and scoop out all the seeds then cover them with tin foil and place directly on the middle rack. it will take any where from 30 min to an hour for it to be done. It just depends on the size of your pumpkin. if it's not done after 30 min bake in 15 min increments till it is. Once it's fork tender let cool till you can handle it and just scoop it out of the shell. Happy cooking! Read More
(25)
Rating: 5 stars
01/11/2011
Delicious! I changed it BUT only because of what I had on hand! I bet that if I would have made it as is it would have been 6 stars instead of five! I didn't have a pumpkin so I used a can of pumpkin puree and I didn't have any broth so I used an extra can of coconut milk plus a can of water. I didn't want to but it's all I had. Still great! Helpfull hint - cover it while it heats on the stove! It's kind of like spagheti sauce in that it will bubble and spew everywhere! So just cover it while you warm it. Thanks for the great recipe! Read More
(13)
Rating: 5 stars
01/19/2011
This soup is a fail-proof bowl of delicious-ness! I made it for two with leftover baked pumpkin pie pumpkin (about 2 cups) and a sweet potato and it was the bomb. My hubby and I couldn't eat it fast enough...! Read More
(13)
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Rating: 4 stars
01/04/2010
Delicious! I also added curry and it was exceptional! Read More
(11)
Rating: 5 stars
10/30/2009
Thanks so much for posting this! With Thanksgiving coming up I needed to know how to bake a pumpkin for making soup and pies; I've moved to the UK and I haven't seen any canned pumpkin anywhere! So thanks so much for just that small part!:) (I didn't actually try the recipe so I decided to give it the benefit of the doubt because it wouldn't let me post a message without rating the recipe) I do hope to try the whole recipe one day though; it sounds delicious and right up my alley. Cheers! Read More
(10)
Rating: 5 stars
12/02/2010
This beyond amazing! I took my leftover acorn squash and sweet potatoes from Thanksgiving and roasted a large pumpkin from Halloween. It's absolutely perfect just the way it's written! Read More
(8)
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Rating: 5 stars
10/14/2010
So great! I just used what I had: one small pumpkin acorn squash corn carrots and sweet potatoes. Right now I am making it again but I'm just using two acorn squashes and a butternut squash. Read More
(7)
Rating: 5 stars
10/16/2011
I used leftover pumpkin filling a whole acorn squash and a large sweet potato. I also used light coconut milk. It was what I had on hand. I used my immersion blender and added about a teaspoon of garam masala. That was just the kick it needed. Read More
(6)
Rating: 5 stars
10/20/2011
I love this recipe! I didn't have a pumpkin but I had a butternut squash and lemon instead of lime. The flavor profiles are very similar so I can say with confidence that this recipe is worth trying. Read More
(5)
Rating: 1 stars
11/17/2011
I thought this was too rich to even eat. My 9 month old has eaten as baby food. Read More
(4)