Pumpkin coconut soup

Name: Pumpkin coconut soup
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups pumpkin; 1 cup coconut milk; 3-4 garlic pods; 1 tsp pepper powder; As Required Salt; 1 tbsp olive oil; As Required Chilli flakes to garnish; As Required Pumpkin seeds to garnish

Travel with Hena @sofi1990

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# NR
#Pumpkin soup
# Cookpad
Simple and healthy pumpkin soup made with coconut milk , pumpkin , and garlic . The soup is very mild with a blended roasted flavour of pumpkin , garlic .

Travel with Hena @sofi1990

Qatar

# NR
#Pumpkin soup
# Cookpad
Simple and healthy pumpkin soup made with coconut milk , pumpkin , and garlic . The soup is very mild with a blended roasted flavour of pumpkin , garlic .

Saved

Ingredients

20 mins

2 servings

2 cupspumpkin
1 cupcoconut milk
3-4garlic pods
1 tsppepper powder
As RequiredSalt
1 tbspolive oil
As RequiredChilli flakes to garnish
As RequiredPumpkin seeds to garnish

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Steps

20 mins

1

Heat 1 tablespoon of olive oil and add crushed garlic.
2

Saute for a few seconds and then add the chopped pumpkin.
3

Stir and saute for 3-4 minutes.
4

Add in salt, cover, and cook at medium heat until the pumpkin becomes soft and charred.
5

Remove from heat. When the veggies cool down place them in a blender.
6

With little water blend to a smooth paste.
7

Transfer to a pan and place to flame. Add in 1 cup of coconut milk (fresh or canned).
8

Stir and cook in medium-low heat for 5-6 minutes. Add in crushed black pepper and salt as per taste.
9

When the soup starts boiling, remove it from heat. The consistency of the soup should be smooth and thick.
10

Transfer to individual soup bowls, garnish with shredded coconut, pumpkin seed, chili flakes and coconut milk
11

Serve warm. The soup is very mild with a blended roasted flavor of pumpkin, garlic, and coconut.