Pumpkin and Coconut Soup

• 500 g pumpkin, peeled and diced
• 2 medium onions, chopped
• 14 teaspoon chili powder
• 1 lemon, rind of, grated
• 1 tablespoon lemon juice
• 2 cups water
• 1 (400 g) can coconut cream
• salt & pepper

1. Place all ingredients except coconut cream in a large saucepan and simmer until pumpkin is tender, about 30 minutes.
2. Puree mixture and return to the saucepan.
3. Stir in coconut milk and reheat.
4. Season to taste.
5. Maybe frozen

onions, chili powder, lemon, lemon juice, water, coconut cream, salt

Taken from www.food.com/recipe/pumpkin-and-coconut-soup-3666 (may not work)