Pacific Squash and Coconut Soup

Name: Pacific Squash and Coconut Soup
Cook time: 45 min
Total time: 45 min
Yield: 8 serving(s)
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

Submitted by 676coco

"I grew up in Tonga, a small group of islands in the South Pacific. Kabocha Squash is one of Tonga's main exports and this recipe is one of my family's creations for the plentiful squash season. See: http://seeseiniblog.wordpress.com/2012/10/12/recipe-squash-and-coconut-soup/"

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Ready In:: 45mins
Ingredients:: 8
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.