Pumpkin Soup - My Malaysian Style

A big or small bowl of soup is anytime and any day favourable. Of course, for the Westerners and Chinese (Chicken Chicken Meatball Soup, Chick Kut Teh, Chinese Black Vinegar Chicken & Chicken Wanton Soup) every day and every meal can be soupy. Either for kick starting their meal or slurped while tucking into the main course. For us Indians, our culture to soup is tipping soup into rice prior to eating (Indian Crab Soup & Indian Mutton Meatball Soup). Nevertheless, there is no right and wrong food formula for soups. However and whichever and between the thick or runny watery soups (Mutton Soup/Sup Kambing & Bee Hoon Soup). Basically, a matter of preference. Pumpkin Soup. Nava K coined, thick and creamy, coriander leaves garnished Malaysian style Pumpkin Soup. 

Ingredients:
500g (1/2) pumpkin - remove skin, cubed and simmer with enough water to soften.
5 shallots - slice
5 garlic - chop
1 cup milk (carton/fresh milk)
3 tbsp olive oil
Coriander leaves for garnishing
Salt and pepper for taste

Method:
Pulse/process softened pumpkin for a thick puree.
Add water if needed.
Keep aside.
Heat oil and saute garlic and shallots.
Pour in pumpkin puree and simmer over low heat.
When heated through, pour milk.
Season with salt and pepper.
Stir and simmer for another two to three minutes.
Scoop into serving bowl(s) and garnish with coriander leaves.