Low-Fat Spicy Pumpkin Soup

• pumpkin↗1 lb

  cubed

• butternut squash↗1 lb

  cubed

• chicken stock↗4 cups
• light coconut milk↗14 ounces
• ground cumin↗1⁄4 teaspoon
• ground cardamom↗1⁄4 teaspoon
• ground coriander↗1⁄4 teaspoon
• chili paste↗3 tablespoons
• lemongrass2 tablespoons

  (or a squeeze of lemon if you can't find it)

• onion↗1

  diced

• garlic cloves↗5

  crushed

Step-by-step instructions

1. 1

   Preheat oven to 350°F

2. 2

   Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.

3. 3

   In a large pot, saute onions and garlic in a little chicken stock until translucent.

4. 4

   Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.

5. 5

   Simmer for 20 minutes.

6. 6

   Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.