Gingered Sweet Potato Soup With Toasted Coconut And Pumpkinseeds

• 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

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; saute 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.
2. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
3. .

olive oil, onion, sweet potatoes, fresh ginger, chicken, kosher salt, freshly ground black pepper, ground cinnamon, beans, red pepper, unsweetened coconut flakes, pumpkinseed kernels

Taken from www.myrecipes.com/recipe/gingered-sweet-potato-soup-toasted-coconut-pumpkinseeds (may not work)