Low-Fat Spicy Pumpkin Soup - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F
Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
In a large pot, saute onions and garlic in a little chicken stock until translucent.
Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
Simmer for 20 minutes.
Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.