Heat a pan with 1 tbsp of Olive oil, once it's hot add 4 finely sliced garlic and 1 tbsp finely chopped ginger. Saute till the raw smell leaves and then add in 1 onion finely chopped. Saute till glossy.

Next add in 1.5 cups of Pumpkin Puree. I used my frozen pumpkin puree, you can use fresh puree or even canned puree.

Add in ½ cup of water. Mix well and then cover cook on a low flame for 5 mins. Slowly the pumpkin puree will start to defrost and melt.

Keep mixing the soup in regular intervals. Once the pumpkin puree is completely melted add in the required salt and ½ tsp of crushed pepper. You can also use pepper powder.

Keep cooking for another 2 mins. Combine everything and cook

Now add in 1 cup of Coconut Milk. Mix everything cook for another 1 min on low flame and switch off the flame.

Finally garnish with pepper powder and chili flakes as per your preference and spice levels.