Thai inspired Kabocha Soup

This week I'm in Okinawa but my head is in Thailand. For one, there is a special someone traveling around that area and two, I've been craving Pad Thai all week! 
I didn't have Thai food until I moved to Asia and boy, was I missing out! There's a little restaurant, a hole-in-the-wall, I used to frequent until they decided only to open for dinner. After having a baby, dinner is a little harder to do, however, I think about it often and my mouth salivates. 
The recipe I'm adding this week is not Pad Thai, unfortunately, rather something more in keeping with halloween, a coconut and Kabocha (or pumpkin) soup with a bit of cilantro. I hope your little one enjoys it as much as mine did!


Here's what I did:
Veggie Stock
Kabocha Puree (or pumpkin puree)
Coconut Milk
Cilantro

The recipe depends on how much your child eats. My ratio went like this: 3:1:1. Three part Kabocha Puree, to one part veggie stock and one part coconut milk. If I was to make 5 oz, for example, I would use 3 oz of Kabocha puree, one oz of veggie stock and one oz of coconut milk. Add about a tsp. of fresh, and finely cut cilantro. Enjoy!