Baked Pumpkin, Sweet Potato, and Coconut Milk Soup Recipe -
Baked Pumpkin, Sweet Potato, and Coconut Milk Soup Recipe
  • READY IN ABOUT 3 hrs

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 30 mins

    2 hrs 50 mins


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
  4. 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.
  5. Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2009

I like the recapie it sounds yummy! I think this is the one I'm gonna use for our Thanksgiving dinner! but it's much easier to cut the pumpkin and squash in half first then bake. not only is it easier to handle after you take it out of the oven but it takes 1/2 the time to cook. pre heat the oven to 400 degrees. cut you squashes in half and scoop out all the seeds then cover them with tin foil and place directly on the middle rack. it will take any where from 30 min to an hour for it to be done. It just depends on the size of your pumpkin. if it's not done after 30 min bake in 15 min increments till it is. Once it's fork tender let cool till you can handle it and just scoop it out of the shell. Happy cooking!

Most Helpful Critical Review
Nov 17, 2011

I thought this was too rich to even eat. My 9 month old has eaten as baby food.


19 Ratings

Jan 19, 2011

This soup is a fail-proof bowl of delicious-ness! I made it for two, with leftover baked pumpkin pie pumpkin (about 2 cups) and a sweet potato, and it was the bomb. My hubby and I couldn't eat it fast enough...!

Jan 11, 2011

Delicious! I changed it, BUT only because of what I had on hand! I bet that if I would have made it as is, it would have been 6 stars instead of five! I didn't have a pumpkin, so I used a can of pumpkin puree, and I didn't have any broth, so I used an extra can of coconut milk plus a can of water. I didn't want to, but it's all I had. Still great! Helpfull hint - cover it while it heats on the stove! It's kind of like spagheti sauce, in that it will bubble, and spew everywhere! So, just cover it while you warm it. Thanks for the great recipe!

Jan 04, 2010

Delicious! I also added curry and it was exceptional!

Oct 30, 2009

Thanks so much for posting this! With Thanksgiving coming up, I needed to know how to bake a pumpkin for making soup and pies; I've moved to the UK, and I haven't seen any canned pumpkin anywhere! So, thanks so much for just that small part! :) (I didn't actually try the recipe so I decided to give it the benefit of the doubt, because it wouldn't let me post a message without rating the recipe) I do hope to try the whole recipe one day though; it sounds delicious, and right up my alley. Cheers!

Dec 02, 2010

This beyond amazing! I took my leftover acorn squash and sweet potatoes from Thanksgiving and roasted a large pumpkin from Halloween. It's absolutely perfect just the way it's written!

Oct 14, 2010

So great! I just used what I had: one small pumpkin, acorn squash, corn, carrots, and sweet potatoes. Right now I am making it again but I'm just using two acorn squashes and a butternut squash.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 411 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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