Soak the fenugreek seeds in some water for about an hour.
In a saucepan, add the chopped onions and red chili and sauté with one teaspoon of water. Keep adding water and stirring in intervals till the onions are translucent.
Add the fenugreek seeds and pumpkin puree and bring to a boil. Add salt and add coconut milk if you like and serve hot.
Important:Fenugreek seeds are used, not fenugreek leaves. Do not puree the fenugreek or you will have a bitter soup. The fenugreek seeds add an amazing flavour but if you do not like them you can leave them out.
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