Dreamin’ of this thai pumpkin and roasted sweet potato soup – and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party.
Thai Pumpkin and Roasted Sweet Potato Soup
4-5 sliced sweet potatoes
1 can of pureed pumpkin
4 cups chicken broth
1 can of coconut milk
1 white onion
1 tablespoon sliced ginger
1⁄2 tablespoon fish sauce
Bundle of Thai Basil (regular basil works too)
Salt and pepper to taste
To make your soup, start by preheating your oven to 375 degrees and cube your sweet
potatoes. In a pan with parchment, place your cubed sweet potatoes with 1-2 T lemon garlic,
salt and pepper and roast for 30-45 minutes.
Next, slice your white onion and ginger. In a pot with oil, sweat your onion
and ginger. Once your sweet potatoes are roasted, add those in next. After they have sautéed,
add your can of coconut milk and stir for 1-2 minutes on medium low heat.
After that, add your canned pumpkin, chicken broth and fish sauce. Let simmer for 15-20
minutes. Take your soup and blend in either a blender or an immersion blender. Once it’s
blended and super creamy, turn the heat on low and add your lime juice of about 2-3 limes.
Season with salt and pepper as needed. Top with basil and enjoy!TIP: Make sure you put the lime juice as the last step with the heat low so the juice tastes fresh and not bitter from the cooking process.
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