The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Pip

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Recipe Summary

prep:
30 mins
cook:
1 hr 35 mins
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.

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  • Bake in the preheated oven until soft, about 45 minutes.

  • 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.

  • Bake in the preheated oven until soft, 30 to 40 minutes.

  • 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.

  • Puree soup using an immersion blender until smooth.

Cook's Notes:

For a vegetarian option, use Masse(R) chicken-style stock, which is vegetable-based.

If using a countertop blender to blend the soup, let it cool before blending and do not blend more than a cup or two at a time, as it will spill out the top.

You can substitute butternut squash for the pumpkin, if you prefer.

Nutrition Facts

357 calories; protein 4.8g 10% DV; carbohydrates 25.3g 8% DV; fat 28.2g 43% DV; cholesterol 3mg 1% DV; sodium 867mg 35% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
10/23/2019
This is a wonderful soup. It’s a bit on the sweet side, but the spices give it a nice kick. I used a vegan broth as written in the notes. Thank you for the recipe. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/23/2019
This is a wonderful soup. It’s a bit on the sweet side, but the spices give it a nice kick. I used a vegan broth as written in the notes. Thank you for the recipe. Read More
(1)
Rating: 5 stars
10/14/2020
I rarely write reviews because I ad-lib my recipes so often. I did use this as a base recipe and it turned out fantastic! I added two regular yukon gold potatoes, used one parsnip to replace one of the carrots, used a white sweet potato, used butternut squash instead of pumpkin because I already had it on hand, used only one red onion (but it was pretty big), added 2 tsp. turmeric, added two cloves of garlic and cut the nutmeg down by 1/2. It is the perfect fall soup for a chilly day! Read More
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