Brasilian Soup of Pumplcin with coconut Milk

Brazilian Soup of Pumpkin with Coconut Milk

Ingredients:

1 pound ripe pumpkin, cut into 2-centimeter pieces
250 ml of coconut milk glass
2 liters of hot water
1 large onion, grated or finely chopped
1 cup chopped parsley
2 tablespoons oil
2 tablespoons cornstarch (cornstarch), optional)
If you want you can put 100 grs. dry coconut hydrated with two tablespoons cold water (optional)

Way of preparing:
I Phase:
Fry the onion with the two tablespoons of oil, add the chopped pumpkin saute stirring well with a spoon of high handle, after well braised, add the boiling water and let cook until it dismantles the pumpkin.
II Phase
Place the coconut in the water with half a liter of water, bring to the fire for a maximum of 5 minutes, strain on a thin cloth, tightening well, if you want you can use fresh coconut.
The fat of the coconut is all retained in the cloth
Despise the bagasse of the coconut. Can use for another dish (sweet).
III Phase:
Add the coconut milk to the pumpkin and cook, add another 10 minutes
IV Phase:

Beat the soup in the blender, if it gets too thick put more water, if it becomes too thin, thicken with two tablespoons of corn starch (cornstarch), dissolved in half a glass of water.
Serving Mode:

After the soup is ready, serve it in a clay saucepan, sprinkle raw parsley
Do not forget to put under the cumbuca a flat plate
You can replace the pumpkin with carrots, manioc, cassava or potatoes.