Low-Fat Spicy Pumpkin Soup

Submitted by PhoodPhight

"A thai inspired recipe that I used when I wanted to do something with all these pumpkins I grew over the summer."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 24 cups
• Serves: 12

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.