Pumpkin Soup With Coconut Milk

Ingredients

• 300 grams red pumpkin, peeled and sliced
• ¼ cup coconut milk + to drizzle
• 1 tablespoon oil
• 6-8 black peppercorns
• 1 bay leaf
• 10-12 garlic cloves
• 1 medium onion, roughly chopped
• Salt to taste
• Crushed black peppercorns to sprinkle

Method

1. Heat oil in a non-stick kadai, add black peppercorns and bay leaf, mix and sauté till fragrant.
2. Add garlic and onion, mix and sauté till onion turns translucent.
3. Add pumpkin and salt, mix and sauté for 2-3 minutes.
4. Add 3 cups water and mix well. Lower the heat and cook for 10-15 minutes or till the pumpkin is tender.
5. Discard bay leaf and grind to a fine mixture with an electric hand blender.
6. Add coconut milk, mix and let the mixture come to a boil.
7. Transfer the soup into a serving bowl, drizzle some coconut milk, sprinkle crushed black peppercorns and serve hot with breadsticks.