Pumpkin Soup with Coconut Milk
- Category: Butternut Squash Soup
- Author: Pip
- Rating: 5.0
- Prep time: 30 min
- Cook time: 95 min
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
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