According to scientific research, pumpkin is considered a champion of iron content, rich in vitamins, mineral salts as well as organic acids. Particularly with macrobiotic, pumpkin is very yang so it is very good for the body.

At Bao An, the pumpkin soup is never dull and is constantly being asked :). Not greedy to keep the secret for myself, security today I will share everyone how to cook this soup.

**Ingredient
– 1kg Pumpkin
– 100ml coconut milk
– 1 liter of water
– Salt pepper & cilantro

**Making
Pumpkin washed (not peeled, we eat better food better to eat whole). Put pumpkin and 1 teaspoon of salt in a pressure cooker and simmer for about 10 minutes. When the pressure cooker is out of steam (about 20 minutes later). Next, put the pumpkin in a blender and then put it in a cast iron pot, turn the stove on, and bring in coconut milk.

While waiting for the pumpkin to cook, you make the coconut milk: Add the shaved fresh coconut and the water to boil and squeeze the juice.

Boiled squash for coconut milk, depending on the taste of each person, like thicker, then add tapioca flour to compare. In the last stage, decorating the bowl, you can let the pumpkin seeds roast to make them more eye-catching.

So you can make your own delicious pumpkin soup at home! The signature greasy, sweet and fragrant cheetah flavor will be a great gift for frugal days. 🙂