Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Ingredients: 1 large sweet potato; 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups); 3 large carrots, peeled and cut in half; 2 large red onions, halved; 1/4 cup cold-pressed extra-virgin olive oil; 1 teaspoon flaked sea salt, or to taste; 1/2 teaspoon ground allspice; 1 pinch ground white pepper; 1 teaspoon ground nutmeg; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 pinch ground black pepper; 4 cups chicken stock; 2 (13.5 ounce) cans coconut milk

15 ingredients

6 steps

Ingredients

1 large sweet potato
1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
3 large carrots, peeled and cut in half
2 large red onions, halved
1/4 cup cold-pressed extra-virgin olive oil
1 teaspoon flaked sea salt, or to taste
1/2 teaspoon ground allspice
1 pinch ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch ground black pepper
4 cups chicken stock
2 (13.5 ounce) cans coconut milk

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
2

Bake in the preheated oven until soft, about 45 minutes.
3

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.
4

Bake in the preheated oven until soft, 30 to 40 minutes.
5

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.
6

Puree soup using an immersion blender until smooth.