Pumpkin Coconut Soup

* a recipe adapted from Donna Hay's one. Easy to make. Yummy and Healthy as it's all vegetarian!

Ingredients (for 4 persons):
Japanese Pumpkin x 1/2
Coconut Water x 1L (i prefer the Jax Coco brand)
Coconut Cream (those in cans are good enough)
Shredded Coconuts and Shredded Fresh Mint

How to Make:
1. Cut pumpkin into chunk size (no skin) and blanch them in hot water for around 15 min (or until soft).

2. Add spoonfuls of soften pumpkin and coconut water in a blender and blend till it's silky. Pour it to a pot. Do it in a few batches. If mixture is too dense, you can add more coconut water to the next blend. If mixture is too light and watery, then add more pumpkin to next blend.

3. Heat the soup, stir it from time to time, then add say a dash of coconut cream to make it creamy. Season with salt and pepper to a taste of your liking.

4. Upon serving, use coconut cream to draw pattern on soup, garnish with mixture of shredded coconut and shredded mint.

Enjoy~~