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Prep time 15 minutes
Cook time 180 minutes
Yield: Serves or Makes 4 - 6
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.