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Indian Pumpkin Soup with A Spicy Coconut Chutney

yield: 4 total time: 85 minutes
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Ingredients

  • 1/2 cup coconut fresh, with the brown hard skin removed
  • 4 green chilies fresh, or according to taste
  • 15 grams roasted peanuts
  • 1 teaspoon sugar
  • 3 tablespoons yoghurt plain
  • 1 pinch salt
  • 1 pumpkin kilo orange, cut roughly into cubes, you can remove the skin later like I did
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon nigella seeds
  • 1/4 teaspoon mustard seeds
  • 3 green chilies fresh, or according to how spicy you like it
  • 2 cloves garlic
  • 1 teaspoon ginger grated
  • 1 onion large, chopped
  • 1/3 cup olive oil
  • 750 milliliters water or vegetable stock
  • 1 tablespoon tamarind paste
  • 1 tablespoon milk
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