Pumpkin Carrot Soup with Coconut Milk

Wash the pumpkin and carrots thoroughly, remove the skin, and cut them into bite-sized pieces.

Cut the onion into similar-sized pieces.

Heat olive oil in a pot and sauté the onions first.

Add the pumpkin and carrots and stir-fry together.

Pour in enough water to cover the ingredients and bring to a boil.

When the vegetables are cooked, puree them smoothly in a blender.

Transfer the mixture back to the pot, add coconut milk, and simmer over low heat while stirring for 2-3 minutes.

Season with salt and pepper to taste.