Low-Fat Spicy Pumpkin Soup
- 1 lb pumpkin, cubed
- 1 lb butternut squash, cubed
- 4 cups chicken stock
- 14 ounces light coconut milk
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 3 tablespoons chili paste
- 2 tablespoons lemongrass (or a squeeze of lemon if you can't find it)
- 1 onion, diced
- 5 garlic cloves, crushed
- Preheat oven to 350u0b0F
- Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
- In a large pot, saute onions and garlic in a little chicken stock until translucent.
- Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
- Simmer for 20 minutes.
- Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.
pumpkin, butternut squash, chicken stock, light coconut milk, ground cumin, ground cardamom, ground coriander, chili paste, onion, garlic
Taken from www.food.com/recipe/low-fat-spicy-pumpkin-soup-327242 (may not work)