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.

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