Pumpkin Coconut Soup

We love cream soups simple. And without cream! Coconut milk is the only creaming source we accept in creams soups. Make them simple and light, then we can eat a whole pot without having a bad feeling.

	Hokkaido Pumpkin cut in small cubes
ml	Coconut Milk
	Sprig of Fresh Thyme
	Salt & Pepper to taste
	Pomegranate Seeds to serve
tsp	Pumpkin Oil to drizzle

Bring water to boil, add pumpkin cubes and cook for 15-20 minutes, until soft.
Once done, remove pumpkin from boiling water.
In a food processor add pumpkin, coconut milk, pumpkin oil and mix until smooth, in case you need more liquid add a splash of water where you cooked pumpkin.
Pour the soup mixture in a pot and bring to boil, add thyme, salt and pepper to taste and cook for 10 minutes on low heat.
Once done serve it in bowls, drizzle with pumpkin oil and sprinkle pomegranate seeds.

Bring water to boil, add pumpkin cubes and cook for 15-20 minutes, until soft.
Once done, remove pumpkin from boiling water.
In a food processor add pumpkin, coconut milk, pumpkin oil and mix until smooth, in case you need more liquid add a splash of water where you cooked pumpkin.
Pour the soup mixture in a pot and bring to boil, add thyme, salt and pepper to taste and cook for 10 minutes on low heat.
Once done serve it in bowls, drizzle with pumpkin oil and sprinkle pomegranate seeds.