Low-fat Spicy Pumpkin Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 350°f
• 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.