One of the best things about the approach of Fall is the cooler temperatures that bring family recipes filled with warm comfort food. It’s no wonder Fall is often described as soup season. Hearty and warm soups filled with fall produce and rich broth bring warmth and comfort to family tables no matter where you live.
One of the most recognizable Fall vegetables must be pumpkin. But pumpkins aren’t just cute Halloween decorations. A quick search of the Internet will deliver dozens of pumpkin soup recipes right to your inbox. Here’s a favorite you may not have tried before: Pumpkin Soup with Coconut Milk. You can vary this soup recipe by choosing butternut squash as well and the addition of the coconut milk instead of heavy cream won’t be noticeable to most. Finishing it off with a healthy spoonful of plain Greek yogurt, chopped parsley and a drizzle of high-quality olive oil will have you going back for seconds and thirds! Making a double batch also leaves you extra to freeze and warm up later when time is short.
The prep time for this soup is approximately 30 minutes and the cook time is one hour and 35 minutes. This recipe will serve 8. And the roasting of the vegetables gives this soup a rich flavor you won’t forget.
- 1 large sweet potato
- 1 small pumpkin or butternut squash, peeled and cut into 1-inch cubes (shortcut: you can buy already cubed butternut squash in the freezer section of most grocery stores but fresh is best!)
- 3 large carrots, peeled and cut in half
- 2 large red onions, halved
- ¼ cup high-quality extra virgin olive oil
- 1 teaspoon of flakey sea salt
- ½ teaspoon ground allspice
- 1 pinch of 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 checking stock
- 2 (13.5 ounce) cans coconut milk
- Preheat the oven to 350 degrees. Wrap sweet potato in foil and bake until soft, about 45 minutes
- While the sweet potato is roasting, place pumpkin, carrots and onions on a baking sheet. Brush with olive oil, sprinkle with salt, allspice and white pepper. Bake for 30-40 minutes until soft.
- Peel sweet potato and squash when cool enough to handle. Transfer to a large saucepan and add carrots, onions, nutmeg, cumin, coriander, ginger, salt and pepper. Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and summer 20 minutes.
- Puree soup using an immersion blender or regular blender until smooth.
Serve warm with crusty bread and enjoy the tastes of Fall!