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- 4 - 5 sweet potatoes
- 1 (15 oz) can pumpkin puree
- 4 cups vegetable broth
- 1 (15 oz) can coconut milk
- 1/ 2 onion, diced
- 1 teaspoon ground ginger
- 1/ 2 teaspoon soy sauce, (or tamari)
- 1 - 2 limes
- 1 bunch fresh basil
- Kosher salt, To Taste
Preheat the oven to 375℉ and line a sheet pan with parchment paper. Place the sweet potatoes into the pan and poke with a fork. Roast in the oven for 1 1/2 to 2 hours or until tender inside. Once cooked, cool slightly, then remove and discard the peel.
In a large pot, combine the roasted sweet potatoes, onions, ginger and garlic. Saute over medium-low heat for 5 minutes.
Next, add the coconut milk, canned pumpkin, broth, and soy sauce. Season with salt to taste. Stir well and bring to a simmer.
Use an immersion blender to blend the ingredients together directly in the pot. You can also transfer all the ingredients to a high-speed blender.
Before serving, top the soup with a sprinkle of lime juice, coconut cream and basil.