Coconut milk added to pumpkin soup provides a unique flavoring to the soup. The preparation of the pumpkin soup will take about 30 minutes to complete. The soup texture is smooth and the color is a burnt orange. You can serve the pumpkin soup with coconut milk with beef or pork dinner entrees any time of the year. The recipe makes four servings.
Peel the pumpkin with a potato peeler. Cut off the top of the pumpkin. Remove the strings and seeds from the pumpkin. Use a sharp knife to cut the pumpkin into 1-inch chunks. You will need 2 1/2 lbs. of pumpkin chunks, which is what is left from a 4-lb. pound pumpkin after you have cleaned it.
Peel the onion. Slice into thin rings. Finely chop two cloves of garlic.
Place the water, chicken broth, cumin, garlic, onion and pumpkin into the pot. Bring to a boil. Reduce heat, cover and simmer on the stove until the pumpkin is tender--about 20 minutes.
Remove the pumpkin stock from the heat when done. Use a blender to blend 1/3 of the stock at a time until you have the pot empty. Place the blended pumpkin mixture back in the pot. Heat the mixture on medium heat while adding the lemon juice and coconut milk. Stir the soup occasionally until it is heated thoroughly. Add salt to taste and serve.