Low-Fat Spicy Pumpkin Soup

  1. Preheat oven to 350u0b0F
  2. Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
  3. In a large pot, saute onions and garlic in a little chicken stock until translucent.
  4. Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
  5. Simmer for 20 minutes.
  6. 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)

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