diff --git a/pumpkin_soup.md b/pumpkin_soup.md
index 54e0abb..8279ee9 100644
--- a/pumpkin_soup.md
+++ b/pumpkin_soup.md
@@ -14,6 +14,8 @@ For 6 servings
 - 1 lemon (juice)
 - Koriander for garnish
 
+## Instructions
+
 Peel and dice pumpkin, carrots, ginger, and onion, then sauté them in butter. Pour in the broth and cook until soft, about 15 - 20 minutes. Afterwards, puree the mixture finely, possibly straining it through a sieve. Stir in the coconut milk, season with salt, pepper, soy sauce, and lemon juice to taste, and heat it again. Serve garnished with cilantro leaves.
 
 This is a quick, slightly exotic soup that fits nicely on the menu. I always use a Hokkaido pumpkin for this soup; it doesn't need peeling. In Thailand, pumpkin soup is served with small shrimp as an addition.
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