Thai Pumpkin and Sweet Potato Soup
"Dreamin’ of this thai pumpkin and roasted sweet potato soup (only 10 ingredients)"
-- @lindseyeatsla
Recipe Intro From lindseyeatsla

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Prep time 15mins
Cook time 3hrs
Serves or Makes: 4 - 6


  • 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


  • Step 1

    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.

  • Step 2

    In a large pot, combine the roasted sweet potatoes, onions, ginger and garlic. Saute over medium-low heat for 5 minutes.

  • Step 3

    Next, add the coconut milk, canned pumpkin, broth, and soy sauce. Season with salt to taste. Stir well and bring to a simmer.

  • Step 4

    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.

  • Step 5

    Before serving, top the soup with a sprinkle of lime juice, coconut cream and basil.