Cut the pumpkin into small pieces and boil. Boil with little salt

Fry onions in 1 tbsp of oil. Add cucumber, pounded garlic, parsley, chopped capsicum, chopped carrots and pounded ginger.

Fry for five minutes until it becomes soft then add the mashed pumpkin to the saucepan.

Add in milk while stirring then bring to boil

Blend the soup very well and until smooth.

Seive then serve.

Serve fairly warm.