Hygge COCONUT PUMPKIN Soup

• flesh of a medium pumpkin
• 1 small onion chopped
• 1 garlic clove chopped
• 2 tablespoons of coconut oil
• 2 tablespoon of coconut milk powder 
• 400ml water (more or less depending on how you like the consistency of your soup)
• ¼ tsp cinnamon
• Toppings – pumkin seeds
• Add the coconut oil to a soup pan at a medium heat to melt, add the chopped onion and garlic and cook for a minute of two to soften.
• Add the cinnamon and pumpkin flesh, mix then add the water and coconut milk powder.  
• Bring to the boil then simmer until the pumpkin is cooked through.
• Using a hand blender blend the soup until it is very smooth consistency with no lumps.  
• If the soup is too thick just add a little more water and blend again. 
• Serve and sprinkle on some pumpkin seeds (out Austrian ones are best for crouton like crunch!).  
• Curl up on the couch and enjoy!