Baked Pumpkin Sweet Potato and Coconut Milk Soup: Easy, Healthy, and Vegan

Welcome to easycrispyrecipes.com, where we bring you delicious, easy-to-make recipes that are perfect for any occasion. Today, we’re diving into the comforting world of soups with a recipe that’s both hearty and healthy:  Baked Pumpkin Sweet Potato and Coconut Milk Soup. This delightful dish combines the natural sweetness of pumpkin and sweet potatoes with the creamy richness of coconut milk, creating a soup that’s perfect for chilly evenings. Originating from a fusion of traditional autumn flavors and modern vegan cuisine, this soup is a must-try for anyone looking to enjoy a nutritious meal that’s bursting with flavor.

Ingredients

To make this delicious Baked Pumpkin Sweet Potato and Coconut Milk Soup, you will need the following ingredients:

• 1 medium pumpkin (about 4 cups cubed)
• 2 large sweet potatoes (about 3 cups cubed)
• 1 can (14 oz) of coconut milk
• 1 medium leek, white and light green parts only, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

Preparing the Vegetables

Step 1: Preheat and Prepare

1. Preheat your oven to 400°F (200°C).
2. Prepare the pumpkin by cutting it in half, scooping out the seeds, and peeling the skin. Cut the flesh into 1-inch cubes.
3. Peel and cube the sweet potatoes into 1-inch pieces.

Step 2: Bake the Vegetables

1. Place the cubed pumpkin and sweet potatoes on a baking sheet.
2. Drizzle with olive oil and sprinkle with salt, pepper, ground cinnamon, and ground nutmeg.
3. Toss to coat the vegetables evenly.
4. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

Making the Soup

Step 3: Sauté the Leek

1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. Add the chopped leek and sauté for about 5 minutes, until it becomes soft and fragrant.

Step 4: Combine Ingredients

1. Add the baked pumpkin and sweet potatoes to the pot with the leeks.
2. Pour in the vegetable broth and bring the mixture to a boil.
3. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Step 5: Blend the Soup

1. Remove the pot from heat and allow the soup to cool slightly.
2. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches.
3. Return the blended soup to the pot and stir in the coconut milk.

Final Touches

Step 6: Season and Serve

1. Reheat the soup over low heat until warmed through.
2. Taste and adjust seasoning with salt and pepper as needed.
3. Ladle the soup into bowls and garnish with fresh cilantro or parsley, if desired.

Tips and Variations

Cooking Tips

• Roasting the vegetables enhances their natural sweetness and adds a depth of flavor to the soup.
• For a thicker soup, reduce the amount of vegetable broth by 1 cup.
• Storing leftovers: This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Variations

• Leek and Potato Soup with Coconut Milk: Substitute the pumpkin with an equal amount of potatoes for a classic twist.
• Vegan Pumpkin Sweet Potato Soup: This recipe is already vegan, but you can add more depth by including a teaspoon of smoked paprika or a dash of cayenne pepper.
• Roast Pumpkin Soup: Focus solely on the pumpkin by omitting the sweet potatoes and adding more pumpkin.
• Leek and Sweet Potato Soup with Coconut Milk: Swap the pumpkin with an additional cup of sweet potatoes for a slightly different flavor profile.

Substitutions

• If you don’t have leeks, use a large onion instead.
• For a nut-free version, ensure your vegetable broth is nut-free and consider using soy milk instead of coconut milk.

Nutritional Information

Here’s the basic nutritional breakdown per serving (serves 6):

• Calories: 220
• Protein: 3g
• Carbohydrates: 34g
• Dietary Fiber: 6g
• Sugars: 9g
• Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 540mg

This Baked Pumpkin Sweet Potato and Coconut Milk Soup is a delightful blend of sweet and savory flavors, perfect for a cozy meal. It’s easy to prepare, nutritious, and can be customized to suit your taste preferences. We hope you enjoy making and eating this soup as much as we do!

Feel free to share your variations and experiences in the comments below. Don’t forget to share this recipe on social media and subscribe to our newsletter for more delicious recipes from easycrispyrecipes.com. Happy cooking.