Baked Pumpkin and Sweet Potato Soup

For Step 3 of the ITG Diet Plan



For 10 Servings(s) ()


  • 1 acorn squash
  • 1 medium pumpkin
  • 2 large sweet potatoes
  • 2 14oz cans coconut milk
  • 2 14.5oz cans low sodium chicken broth
  • 1 Lime, juiced
  • 1 pinch(es) ground ginger, or to taste
  • sea salt and black pepper to taste

Baked Pumpkin and Sweet Potato Soup Directions

  1. Preheat oven to 375 degrees.
  2. Puncture acorn squash and pumpkin in several places using knife. Wrap sweet potatoes in aluminum foil. Place squash, pumpkin and sweet potatoes on baking sheet.
  3. Bake in oven until pumpkin begins to cave in and the skin browns, about 2 hours.
  4. Remove skin and then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place all in large pot and mash until smooth. Stir in coconut milk until fully mixed, reserve 1/2 cup for garnish, then stir in chicken broth. Season with salt, pepper, lime juice and ground ginger.
  5. Cook over medium heat until heated through. Serve with lime wedge and drizzle of coconut milk.
  6. Recipe courtesy of
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