½ pumpkin 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 thumb size ginger, minced 1 tsp honey 1 onion, diced fine 1 tsp mustard seed 1 tsp pumpkin seed 1 bunch mint 1 bunch spring onion ¼ tomato, diced 2 brown coconuts A lemon or moli slice, spring onion, mint and coriander leaves to garnish Salt and pepper
Peel and cube pumpkin.
In a pot, heat the virgin coconut oil with the mustard seeds until the seeds pop then add the garlic, ginger, onion.
When well cooked, add pumpkin and tomato and enough water to cover and bring to boil for 20 minutes until pumpkin is soft.
Mash the pumpkin mixture with honey and season with salt and pepper.
Scrape coconut and squeeze coconut cream with rind of moli keeping a little coconut cream for garnish.
Add to the soup and blend, season with salt and pepper.
Pour into bowls.
Top with mint, coriander leaves, sliced spring onion and toasted pumpkin seeds.
Drizzle a little coconut cream over top and serve.