One day we threw some seeds out the kitchen window, and overnight (it seems) we had a pumpkin patch. It makes for a lovely view while washing dishes, and in a pinch fed us and two friends. I used the left overs to make this soupy Thai dessert:
Ingredients
- 1 cup coconut milk
- 1/2 water
- 1/4 of a pumpkin, peeled and cubed
- a pinch of salt
- brown sugar (or palm sugar if you can find it) to taste
- Heat the coconut milk & water in a saucepan over low heat.
- Add the pumpkin, salt & sugar.
- Cook until the pumpkin is tender. Serves 4.
