Baked Pumpkin, Sweet Potato, and Coconut Milk Soup Best Family Recipes

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Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

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

Ingredients :

1 acorn squash
1 medium pumpkin
2 huge sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chook broth
salt to taste
floor black pepper to flavor
1 lime, juiced
1 pinch floor ginger, or to flavor

Instructions :

Prep : 20M	Cook : 10M	Ready in : 2H50M

Preheat an oven to 375 ranges F (190 stages C).
Puncture acorn squash and pumpkin in numerous places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and candy potatoes on a baking sheet.
Bake in the preheated oven till the pumpkin begins to collapse and the skin browns, about 2 hours.
Remove the skin, then chop the candy potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the candy potatoes, pumpkin, and acorn squash in a big pot and mash until easy. Stir inside the coconut milk until integrated, booking 1/2 cup for garnish, then stir in the fowl broth. Season with salt, pepper, lime juice, and floor ginger.
Cook over medium warmness until heated through. Serve with a lime wedge and a drizzle of coconut milk.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it flippantly, and make smooth-up less difficult.

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