Pumpkin and Coconut Soup

I have tried all these soups and they are good, they all freeze well.

• Ready In: 0 mins
• Yields: 1 batch

Ingredients

• 500  g pumpkin, peeled and diced
• 2  medium onions, chopped
• 1⁄4 teaspoon chili powder
• 1  lemon, rind of, grated
• 1  tablespoon lemon juice
• 2  cups water
• 1 (400 g) can coconut cream
•  salt & pepper

Directions

1. Place all ingredients except coconut cream in a large saucepan and simmer until pumpkin is tender, about 30 minutes.
2. Puree mixture and return to the saucepan.
3. Stir in coconut milk and reheat. Season to taste. Maybe frozen