Cut the pumpkin in half so that it is a manageable size to work with. You are easy to clean.
Scrape and remove the seeds, peel off the skin. Then cut the pumpkin into small pieces and cook in boiling water until soft.
While your pumpkin is boiling and cooking, then heat the oil in a vessel and fry the onion and let it cool for some time.
After this, add fried onion, chili, garlic, half coriander, salt, and pepper to the blender and whisk until well blended. Pour this mixture into a separate vessel.
When the pumpkin becomes soft, dry it out in a separate vessel, but reserve it for boiling the pumpkin, do not throw it.
Add the pumpkin to the blender along with the chili mixture and the mixture.
Add the cooked pumpkin and onion, chili, garlic, half coriander, salt, and pepper mixture to the blender and whisk until it turns fine.
Now pour this mixture back into the saucepan, add coconut milk and boil it with a spoon. If you do not want to use coconut milk, then add plain milk or water instead.
If this soup is too thick, add some reserved boiled pumpkin water to it.
Serve in a large bowl and add remaining chopped coriander and whipped cream to garnish.
If you want, you can put a piece of brown bread on top. Serve hot.