Coconut-Pumpkin Soup

• 1 teaspoon black mustard seeds
• 2 sprigs of curry leaves
• olive oil
• 1 small onion, chopped finely
• 1 teaspoon garlic, chopped finely
• 1 tablespoon ginger, chopped finely
• 1/2 tablespoon turmeric powder
• 1/2 teaspoon cayenne
• 1 1/2 cups pumpkin, mashed
• 1 can low-fat coconut milk
• salt and pepper to taste
• fresh coriander leaves for garnishing

1. Heat up about a tablespoon of oil. Put in the mustard seeds and curry leaves and wait until the seeds to to crackle.
2. Then add the onion, garlic and ginger. Saute until the onions caramelise slightly. Then add the turmeric and cayenne pepper powders and continue to cook for another minute or two.
3. Add the pumpkin and cook on a gentle heat for about five minutes. Now add the coconut milk and stir gently until the pumpkin is well combined with it. Simmer gently for about ten minutes.
4. Add seasonings and taste. Adjust accordingly. Serve garnished with some fresh coriander leaves along with crackers or toasted whole wheat bread.

black mustard seeds, curry, olive oil, onion, garlic, ginger, turmeric powder, cayenne, pumpkin, lowfat coconut milk, salt, fresh coriander leaves

Taken from food52.com/recipes/13661-coconut-pumpkin-soup (may not work)