Pumpkin Soup with Balsamic sauce Tamaki

Cooking method:

1. Peel and remove the seeds from the pumpkin. Cut it into large chunks.
2. Finely chop the onion and carrots.
3. Heat vegetable oil in a saucepan. Add garlic, onion, carrots, and pumpkin. Pour in the water and cook for 15 minutes.
4. Pour in the coconut cream and cook for an additional 10 minutes.
5. Blend the soup until smooth. Cut the bacon into pieces and fry until crispy.
6. Serving: Pour the pumpkin soup into a bowl, add the bacon, sprinkle with pumpkin seeds, and drizzle with Balsamic sauce Tamaki. For a festive presentation, use a hollowed-out pumpkin as a serving bowl (remove all the flesh and seeds with a spoon). Pour the soup into the pumpkin, add the bacon, sprinkle with pumpkin seeds, and drizzle with Balsamic sauce Tamaki.