Gingered Sweet Potato Soup with Toasted Coconut and Pumpkinseeds

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Gingered Sweet Potato Soup with Toasted Coconut and PumpkinseedsRecipe

Photo: Jennifer Causey; Styling: Kira Corbin

Pureed sweet potatoes are topped with coconut and pumpkinseed kernels making this soup perfect for fall. 

Serves 6 (serving size: about 1 1/2 cups soup)


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1 tablespoon olive oil
1 cup chopped onion
2 pounds sweet potatoes, peeled and cubed
1 tablespoon minced peeled fresh ginger
4 1/2 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
1/2 teaspoon crushed red pepper
6 tablespoons unsweetened coconut flakes, toasted
6 tablespoons pumpkinseed kernels, toasted


Hands-on: 25 Minutes
Total: 35 Minutes

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes. Add potatoes and ginger; cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters); blend until smooth. Place pureed potato mixture in a bowl. Repeat procedure with remaining potato mixture. Stir in red pepper. Divide among 6 bowls; top each with 1 tablespoon coconut and 1 tablespoon pumpkinseed kernels.

Created date

July 2015

Nutritional Information

Calories 311
Fat 9.8 g
Satfat 3.8 g
Monofat 3 g
Polyfat 1.8 g
Protein 12 g
Carbohydrate 46 g
Fiber 9 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 287 mg
Calcium 95 mg