Pumpkin Coconut Soup
Rinse and dry scallions, chop white parts coarsely, set aside green parts for garnishing. Heat butter in a pan, saute white scallion parts until translucent. Add ginger, diced pumpkin and carrots, saute together for a few minutes. Add broth, season with salt and pepper. Add nutmeg and cinnamon spice. Squeeze garlic through a garlic press, add to soup. Simmer for 20 minutes.
Puree soup and bring to a boil. Add cream and coconut milk. Reheat.
Pour soup into bowls, sprinkle with scallion and grated coconut. Serve.