Jamaican Pumpkin Soup

For Jamaican pumpkin soup, boil the water or milk, pour over the flakes.

Soak for 30 minutes, then puree the whole thing for 2 minutes. Cut the tomatoes crosswise at the top. Drop into boiling water in a slotted spoon until the skins begin to separate. Peel the fruit, remove the stem end and dice.

Finely chop the onions. Dice the pumpkin. Cook the tomatoes and onions in the vegetable broth for 15 minutes. Add the pumpkin, coconut milk, squeezed garlic cloves and spices. Cook on low heat for 20 minutes until the pumpkin is soft. Puree the soup, season with salt. Serve the pumpkin soup.

Garnish the Jamaican pumpkin soup with the coconut flakes and cilantro.

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