Take a kadai and heat 2 tsp of cooking oil. Once the oil is hot, add 2 pieces of bay leaves, 3 pieces of cloves and 1 piece of onion (medium size, finely chopped). Stir and fry them on a medium flame for about a minute until the onions are slightly golden in color.

Now, add 3 pieces of garlic (minced), 1 tsp of turmeric (raw root, grated), 1 tsp of green chilies (finely chopped), and 1.5 tsp of red chilies (finely chopped). Fry them for about half a minute and then add ½ tsp of dried celery and ¼ tsp of dried thyme. (Pro tip: If celery and thyme are not available, you can add parsley and oregano).

Then, add 350 grams of yellow pumpkin to the masala. Stir and sauté it for 5 minutes on a medium flame. Do not cover it now.

When the pumpkin looks slightly tender, add salt to taste and 3 cups of vegetable stock or broth. (Pro tip: If you do not have vegetable stock, use a pinch of salt, pepper and herbs in water and boil it).

Mix it nicely, cover it and let it cook for about 15 minutes on a medium flame until the pumpkin turns soft and mushy. When done, turn off the gas and let it sit for about 10 minutes to cool down.

When the pumpkin mixture has cooled down, remove the bay leaves and the cloves from it.

Transfer the mixer to a blender.

Make a smooth paste. (Pro tip: Do not blend the pumpkin mixture while it is hot. This will affect the color of the soup).

Pour the paste back to the kadai. Switch on the gas stove and cook it for about a minute on a low flame.

Now, add ¼ cup of coconut milk to the mixture and mix it nicely and cook for another minute.

Then, add ¼ tsp of cinnamon powder, ¼ tsp of black pepper powder, and a few finely chopped coriander leaves to it. Mix them nicely. Turn off the stove after half a minute.

Your homemade tasty and healthy pumpkin soup is ready to enjoy. Transfer it to a soup bowl, garnish it with a few pieces of red chilies, a few pumpkin seeds, and a bit of fresh cream or coconut milk.