Pumpkin in Sweet Coconut Milk ♥

Here in Thailand everything is bought fresh. 

At the market, the produce you choose to take home can be chopped for you exactly as you wish. This is such a treat specially in the case of pumpkins which are, at times, very hard to peel...

I went to the market and got busy...

Click here to see a video on how Thais make coconut milk at the markets!!!

You will need:

2 cups of kabocha cut in chunks {japanese pumpkin} with or without the skin or any squash you can get your hands on
1 cup of fresh coconut milk {or plain milk if you dont have any coconut milk}
1 tablespoon extra virgin coconut oil {omit if using coconut milk}
Add any spices you may desire {cardamon, star anise, cinnamon stick, nutmeg, ginger...}
Sweeten to taste

Add all the ingredients to a small pan and cook in medium to low heat until the pumpkin is cooked {about 10 minutes or so}. You can eat it hot or cold, both are very delicious and remember that in Traditional Chinese Medicine, pumpkin is a very good spleen tonic. 1 cup contains only 30 calories and 0 fat, rich in Vitamins A, B6, C and E. Strengthens your immune system and is rich in beta carotene, iron, magnesium and phosphorus.

Let me know what you think!!!!!!!