・ 2 cans of GEISHA COCONUT MILK 5.6fl oz.
・ 3/4lbs of pumpkin, peeled and cut into 1.5″size
・ 3 eggs
・ 2oz of sugar
Place in a heatproof container, cover with plastic wrap and microwave for 3 to 4 minutes until tender.
In a blender, combine pumpkin, coconut milk, eggs, and sugar and blend.
Pour 6 equal portions into a heatproof container and cover the top with aluminum foil.
Place them in a deep frying pan and fill the pan with water to about half the height of the heatproof container. Heat. Cover the pan with a lid and place over medium
When it comes to a boil, lower the heat and steam over low heat for 15 to 20 minutes. Turn off the heat, remove from heat, and place in the refrigerator until ready to eat.
Add vinegar and hot sesame oil to the soup.