Pumpkin cream soup with cream: Asian recipe

Asian-style pumpkin puree and cream soup. Recipe and cooking steps:

Pour hot water over the pumpkin pieces, bring to a boil and simmer for 15 minutes or until the pumpkin is almost cooked.

Chop onion, ginger and garlic and fry in olive oil until onion is transparent, about 5 minutes.

Add the mixture to the pumpkin and cook for about 5 minutes, remove the pot from the heat and puree the soup puree with an immersion blender.

Add to the pumpkin soup coconut milk, a pinch of nutmeg, freshly ground pepper and soy sauce to taste.

Once again, blend with a blender.

Return the pumpkin soup to the fire and warm it up.

Pour pumpkin soup with Asian cream on the plates and add cilantro or parsley.