Pumpkin coconut soup

Servings: 2

Ingredients:

Content	Quantity	Comment
Pumpkin puree	1 cup	See note
Vegetable stock	As required
Coconut milk	½ cup
Salt	To taste
Pepper	To taste
Onion	1 small	Sliced
Ginger	1 small piece
Garlic	2-3 cloves	Crushed
Oil	1 tsp

Method:

Heat oil in a small pan and add ginger, garlic and onion and saute till onion turns translucent. Cool and grind it with some water or vegetable stock. Take a pan and add the ground mixture, coconut milk and pumpkin puree and mix well. Heat this mixture and adjust the thinness by adding vegetable stock. Add salt and pepper to taste. Bring it to a boil and simmer for 5 minutes.

                             

Serve hot.

Note:

1. This soup tends to be a bit thick usually. So add more vegetable stock if you want it thin.

2. Pumpkin puree - cook pumpkin slices and cool. Grind it to a smooth paste with water or vegetable stock.