Pumpkin Soup With Coconut Milk

Pumpkin Soup With Coconut Milk

ingredients:

1 kilo of ripe pumpkin, cut into 2cm pieces
100 to 200 grams. grated dry coconut
2 liters of hot water
1 large onion, grated
1 cup (tea) of chopped parsley
2 spoons (soup) of oil
2 tbsp (tablespoons) cornstarch (cornflour), Optional)

How to Prepare:

Fry the onions with two tablespoons of oil, add the chopped pumpkin and go sauté stirring well with a wooden spoon after high cable and sautéed, add the boiling water and cook until the pumpkin chop.
Place the coconut in water with half a liter of water, bring fire to put no more than 5 minutes, strain in a thin cloth, squeezing well
Fat Coconut is all retained in cloth
Discard the coconut pulp. Use for other purposes
Add the coconut milk with pumpkin and simmer, put mais10 minutes
Hitting the soup in the blender, if it gets too thick add more water if it gets too thin, thicken with two tablespoons of cornstarch, dissolved in half a glass of water
After the soup ready to serve in bowl of clay, sprinkle raw salsa put up
Do not forget to put the begging bowl down a shallow dish.
Can substitute pumpkin put carrot, cassava or potatoes.