Indian Pumpkin Soup with A Spicy Coconut Chutney

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