Heat 1 tablespoon of olive oil and add in crushed garlic.
Saute for few seconds and then add in chopped pumpkin.
Stir and saute for 3-4 minutes.
Add in salt, cover and cook in medium heat until pumpkin become soft and charred.
Remove from heat. When the veggies cool down place them to a blender.
With little water blend to a smooth paste.
Transfer to a pan and place to flame. Add in 1 cup of coconut milk (fresh or canned).
Stir and cook in medium low heat for 5-6 minutes. Add-in crushed black pepper and salt as per taste.
When the soup starts boiling, remove from heat. The consistency of soup should be smooth and thick.
Transfer to individual soup bowls, garnish with toasted coconut flakes, chilli flakes and chopped coriander.
Serve warm. The soup is very mild with a blended roasted flavor of pumpkin, garlic and coconut.
