Pumpkin & Coconut Creme Soup With Broccoli florets

 Ingredients

• 1 Cup Diced Pumpkin  
• 6 pieces Garlic

• 1 medium Onion  
• 3 medium Tomatoes

• 300 ml Water  
• 2 Cup Coconut Milk

• 2 tbsp Garlic Butter  
• 0.25 tsp Salt

• 0.25 tsp Black Pepper Powder  
• 1 cup broccoli florets
  

• Directions
  

  Take a pressure cooker and add diced pumpkin, garlic, chopped onion, tomatoes and water.
  Pressure cook it for around 6-7 whistles.
  Ensure the water is not dried. Once the steam is gone, let the ingredients cool to room temperature.
  Meanwhile, stir fry some broccoli chunks in garlic butter
  Churn the pressure cooked ingredients with a hand blender and strain it with strainer.
  Bring the vessel to boil and add salt and black pepper powder. Once boiled, turn off the stove and add coconut milk.
  Stir the soup and add the broccoli chunks.

 

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