Pumpkin soup

This velvety pumpkin soup is soothing for the fall season. The addition of coconut milk makes this soup creamy and rich.

Ingredients

1 medium butternut squash

1 medium tomato

1 small onion

4 - 6 cloves garlic

a small piece of ginger

2 medium carrots

3 ribs of celery

a few sprigs of parsely

1 tablespoon olive oil

1 teaspoon pepper

1 teaspoon cumin seeds

4 bay leaves

1 - 2 cups of coconut milk

salt to taste

For garnish

2 tablespoons pumpkin seeds

chili oil ( optional )

Cut the butternut squash into big cubes. Chop the onions, carrots, tomatoes and celery into big chunks.
Heat oil in a pressure pan or a saucepan. Add bay leaves, onions, carrots and celery . Saute, add garlic, ginger, tomatoes, pepper and cumin . Mix well.
Add 1 litre water , parsely and salt to taste.
Pressure cook till a hissing sound is heard. If using a saucepan simmer for 20 mins, once it comes to a boil.
Once the pressure is released, strain the broth.
To the same pan add the butternut squash and the broth and cook till the squash is soft.
Blend into a smooth paste , add coconut milk according to the creaminess required. Add salt and pepper, if neccesary.
Toast the pumpkin seeds till slightly brown.
Garnish the soup with pumpkin seeds and chili oil. Serve hot.