For the coconut milk, bring 600 ml milk to a boil and pour over 180 g coconut. Soak for 30 min, then grind the whole in a blender jar for about 2 min. Score the tomatoes crosswise at the top. Dip in boiling water in a slotted spoon until the skin begins to separate. Remove the skin from the fruit, remove the stem, cut into cubes.
Chop the onions, dice the pumpkin. Make tomatoes and onions in the vegetable soup for 15 minutes. Add pumpkin, coconut milk, garlic cloves and spices. Cook on low heat for 20 minutes until the pumpkin is soft. Mash the soup and season with salt.
Serve the pumpkin soup and garnish with shredded coconut and parsley.
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Tip: Stock up on a variety of high-quality spices – it pays off!
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