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

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)