Pumpkin and coconut soup Ingredients: 400 gm pumpkin, peeled and chopped 4-5 tomatoes, chopped 1 onion, chopped 3 cloves garlic, crushed 1 tablespoon oil 1 cup fresh chopped coriander leaves 1 teaspoon ground black pepper 2 cups coconut cream Method: Heat oil in a non-stick pan. Pour oil and put onion and garlic in oil. Add pumpkin and mix well. Add tomatoes,coriander leaves, pepper and water and bring to boil. Sim and cook for 20 minutes until pumpkin is soft. You can close the lid. Add coconut cream and blend. Serve hot with bread toast. :crazy Note: To make coconut cream, keep the first milk of coconut in the freezer. All the coconut cream will come on the top of the vessel. you can take coconut cream from that.
