Pacific Squash and Coconut Soup
Ready In: 45 mins
Serves: 8
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
Directions
- 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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