The combination of the spices in this soup makes it taste delicious and have a lot of flavor. Even the pickiest eaters will be impressed by you, I promise. The soup will taste more robust and have a more vibrant color if you can use organic vegetables. Most people won’t be able to tell if you substituted coconut milk for cream. This gives it a delicious flavor as well as all the coconut’s health advantages. Add a drizzle of high-quality, extra virgin cold-pressed olive oil, some chopped parsley, or a dollop of plain Greek yogurt. Enjoy and savor the sun’s golden hue!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
- ¼ cup cold-pressed extra-virgin olive oil
- 1 teaspoon flaked sea salt, or to taste
- ½ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- 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.
- 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
| Calories | 357 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 19 g |
| Sodium | 867 mg |
| Sugars | 7 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty soup, thank you. Needed only one large onion though.
I cut up my large Halloween pumpkin and froze half of it for later use. I baked all the vegetables and pumpkin as directed for about 45 minutes. The house smelled wonderful. Cooked the pumpkin and vegetables in the chicken broth and water and added 2 boullion cubes and cooked until tender. Then I blended the vegetables with the immersion blender till creamy and then added the cocoanut milk (2 cans) and blended that into the soup. It was yummy, but then I added about 1/4 – 1/2 cup of pure maple syrup and 1 tblsp of butter and this soup became heavenly. This soup tastes like the first time I ever tried pumpkin soup at the casino. Awesome, Awesome ! Don’t leave out the spices, they really work with this soup. Thanks to the originator who shared this.
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!
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.