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	PUMPKIN SOUP WITH COCONUT DOUBLE CREAM

				Ingredients: • 100gm pumpkin, cleaned, de-seed, cut into small pieces • 10gm red onion, sliced • 100ml water • 5ml olive oil • 2 pinches salt • 2 pinches white pepper • 50ml Kara Coconut Cream Coconut Double Cream • 5gm fresh basil • 50ml Kara Coconut Cream Garnish • 1 sprig chervil • 2 slices sesame bread

	Method:
	Kara coconut double cream: Whip the Kara Coconut Cream and basil into thicker texture; refrigerate for a day Sauté the pumpkin and the onion with olive oil till fragrant. Add in water and cook the content till soft; put to cool. Using a blender, blend the content finely. Coarse strain to remove any big particles when necessary. Add salt and pepper for seasoning and fold in chilled Kara coconut double cream. Serve with sesame bread and garnish with chervil. Serving portion: 1 person \| Preparation time: 20 mins
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