Boil the chicken stock in the pot and add oats and cook on medium heat.
In a separate pan, add oil and saute the onions followed by garlic with Coriander powder and garam masala on medium heat until lightly brown.
Microwave the pumpkin for 6 minutes or until fully soft. Add to pan and saute well.
Add the butter, Flaxseeds and the ingredients in the pan into the pot and mix well. Let it simmer for 5 minutes.
Take off the pot from the stove and using a hand blender or mixer, blend it until super smooth.
Reheat and add salt to taste before serving with Coriander leaves.
