Pumpkin Sweet Potato Leek And Coconut Milk Soup Recipes

BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP

Steps:

• 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.

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• 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.

PUMPKIN, POTATO, AND LEEK SOUP

Steps:

• Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
• In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
• Add the cinnamon and thyme and cook 1 minute longer.
• Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
• Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
• Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
• Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
• Cook over low heat until heated through, but do not boil.
• Adjust seasonings and serve garnished with fresh parsley.

SWEET POTATO SOUP WITH COCONUT MILK

Steps:

• Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
• Blend soup with an immersion blender; serve.