Pumpkin Soup with Coconut Milk

Ingredients

• 1 large sweet potato
• 1 small pumpkin or buttercup squash , 4 cups
• 3 large carrots , peeled and cut in half
• 2 large red onions , halved
• 0.25 cups cold-pressed extra-virgin olive oil
• 1 teaspoon flaked sea salt , or to taste
• 0.5 teaspoons 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 cans coconut milk , 13.5 ounce

Instructions

1. 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. 2

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

3. 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. 4

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

5. 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. 6

   Puree soup using an immersion blender until smooth.