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pumpkin butternut squash chicken stock light coconut milk ground cumin ground cardamom ground coriander chili paste onion garlic
Viewed: 41 - Published at: 6 years agoIngredients
- 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
Method
- Preheat oven to 350°F
- 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.
