Cozy Coconut, Sweet Potato, and Pumpkin Spiced Soup

Roasted veggies, bright spices with all kind of flavor, and rich without any dairy is the best way for a soup to be made. Coconut makes any roasted fall vegetable that much more delightful but opt for a nut milk or another dairy substitute and it will be just as yummy. This is pretty much fall’s way of saying, let’s get cozy.

Prep Time
Cook Time
  • 2 large sweet potatoes
  • 1 1/2 cups pumpkin puree
  • 1/2 pear, peeled
  • 1 1/2 cups light coconut milk
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. fresh grated ginger
  • 1 tsp. ground all spice
  • To Garnish: chile oil (to add some spice), coconut flakes, or basil
  1. Preheat oven to 425° F.
  2. Wrap the sweet potatoes in aluminum foil and bake until cooked through, about 1 hr.
  3. Add all ingredients into a blender and blend until completely smooth. Add more coconut milk or water if it seems too thick. Taste and season with salt if need be.
  4. Prepare and store in the refrigerate for up to 1 week. Freeze for 1 month.


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