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Baked Pumpkin, Sweet Potato, and Coconut Milk Soup Tasty Recipes

Are you searching for recipes Baked Pumpkin, Sweet Potato, and Coconut Milk Soup, our own site provides recipes Baked Pumpkin, Sweet Potato, and Coconut Milk Soup that an individual need Listed below are the tested recipes Baked Pumpkin, Sweet Potato, and Coconut Milk Soup that will you need

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

"Great use for a left over uncarved Halloween pumpkin!"

Ingredients :

  • 1 acorn squash
  • 1 medium pumpkin
  • 2 large sweet potatoes
  • 2 (14 ounce) cans coconut milk
  • 2 (14.5 ounce) cans chicken broth
  • salt to taste
  • ground black pepper to taste
  • 1 lime, juiced
  • 1 pinch ground ginger, or to taste

Instructions :

Prep : 20M Cook : 10M Ready in : 2H50M
  • Preheat an oven to 375 degrees F (190 degrees C).
  • 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.

Notes :

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

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