Pumpkin Soup with toasted coconut and cinnamon

15oz can pumpkin
2 cups water
1/2 cup coconut milk
1 tablespoon honey
1/2 teaspoon of salt
1 tablespoon cinnamon
ground pepper
1/2 cup toasted coconut flakes

Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell, and dice the flesh.
Heat 2 tbsp olive oil in a large saucepan, then gently cook chopped pumpkin for 3 mins. Add water and bring to a boil. Cover and boil the pumpkin for 15 minutes. Remove from the heat.
Place coconut milk, honey, cinnamon, ground paper and soft pumpkin into a blender and process starting with low speed, gradually increasing to high speed. Blend well until reach and creamy.

Now just mix pumpkin soup with toasted coconut flakes and stir until combine. Pour into bowls and serve.
Enjoy the autumn!