Low-Fat Spicy Pumpkin Soup |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
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A thai inspired recipe that I used when I wanted to do something with all these pumpkins I grew over the summer. 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 |
Directions:
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.
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