Pumpkin-coconut wild vegetables all-rounder

Ingredients for 2 servings:

• 1 large onion(s)
• 2 cloves garlic
• 200 g butternut squash or Hokkaido
• 1 large carrot(s)
• 1 cm ginger
• 2 cup(s) vegetables (wild vegetables), maple, nettle, avens, chopped
• 3 tbsp, heaped desiccated coconut
• 200 ml water
• 1 tsp, heaped curry
• 1 dash of soy sauce
• 1 tbsp mustard
• 1 tbsp, heaped smoked tofu, chopped
• Nutmeg, freshly grated
• Salt
• pepper
• chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan

Peel and chop the onion and garlic, and sauté in olive oil. Wash and deseed the pumpkin, then cut into 1 x 1 cm cubes, then add to the pot. Wash the carrot and finely grate it into the pot. Add the finely chopped ginger. Cover and simmer for 15 minutes. Wash the wild vegetables thoroughly and chop as finely as parsley, then add to the pot. Cook for another five minutes, then transfer the mixture to the blender and add the desiccated coconut. Add water to the desired consistency (I used 200 ml) and puree until smooth. Back in the pot, season the sauce with mustard, curry, soy sauce, nutmeg, and smoked tofu. Add salt, pepper, and chili to taste. Perfect as a pasta sauce with bread or rice, or on its own as a soup. An all-rounder.