This recipe is my version of the kind of spicy soups and sauces cooked in coconut milk from Zanzibar and the other cities on the coast
of Kenya. They are Indian spices, but they are cooked with an African flair,
and the beautiful aroma will run through your entire house.
This soup is creamy, yet light,
and—at the same time—sweet from the pumpkins and carrots. With the spices that give it depth, this recipe will quickly become a classic in your family.