Pacific Squash And Coconut Soup - cooking recipe

Ingredients

3 cups peeled diced kabocha squash
1/4 teaspoon chili powder
1 tablespoon lemon juice
400 g coconut cream
2 medium onions, chopped
salt and pepper
1 lemon, zest of
2 cups water

Preparation

Place all ingredients, except coconut cream, into a large saucepan and simmer until pumpkin is tender, about 30 minutes. Put mixture into blender and puree. Return to saucepan, stir in coconut cream and reheat without bringing to a boil. Season to taste.