Ingredients
800 g pumpkin, peeled and cubed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
400 ml vegetable broth
200 ml coconut milk
Salt to taste
Pepper to taste
Fresh parsley, chopped (for garnish)
Method
Heat olive oil in a large pot over medium heat.
Add onion and garlic, cooking until soft.
Stir in pumpkin and cumin, mixing well for a minute.
Pour in vegetable broth and bring to a boil.
After 20 minutes, blend the mixture until smooth, then stir in coconut milk.
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