My aunt gave us a big pumpkin last weekend when we just bought a big one ourselves for our home consumption. So we now have a plenty! In order for us not to waste it, we made pumpkin soup!
We have frozen coconut milk ready to be used anytime. Ever since the lockdown started, when our movement are numbered, we bought a few cups of freshly squeezed coconut milk and put it in the freezer.
It is actually very easy to make pumpkin soup in coconut milk, and it is rather tasty and creamy!
Peeled pumpkin are boiled until it is soft. Afterwhich, you can either put it in a blender or mash it using a fork. Our blender broke so I have to do the latter. Since it is soft, it is easy to mash it.
When the mashed pumpkin is ready, sauté the minced garlic and onion. Then put the mashed pumpkin and the broth used in boiling it. Bring to boil. When the soup is boiling, put the coconut milk. Add the finely chopped oregano and spring onion leaves (optional). Then add salt and pepper to taste.
Easy peasy, right?
This is an entry to Qurator's Hive Top Chef by 
@qurator.
@qurator.And this is also for #fruitsandveggiesmonday by 
@lenasveganliving.
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