Ingredients
1 can coconut milk
1 can or 2 cups pumpkin or butternut squash puree
Chipotle chili powder
Toasted pumpkin seeds
Procedure
1. Combine coconut milk and squash over medium heat and mix while heating.
2. In a dry pan, toast pumpkin seeds until lightly browned on both sides.
3. When the soup is warm, ladle it into bowls and garnish with a dash of chipotle powder and a sprinkle of toasted pumpkin seeds.
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