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Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup


"Great use for a left over uncarved Halloween pumpkin!"
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2 h 50 m servings 302 cals
Serving size has been adjusted!
Original recipe yields 10 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 18
  1. 22 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 o...

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 ...

Delicious! I also added curry and it was exceptional!

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 anywher...

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!

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.

I used leftover pumpkin filling, a whole acorn squash and a large sweet potato. I also used light coconut milk. It was what I had on hand. I used my immersion blender and added about a teaspoon ...

I love this recipe! I didn't have a pumpkin but I had a butternut squash and lemon instead of lime. The flavor profiles are very similar so I can say with confidence that this recipe is worth tr...

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