Alex's delicious vegan pumpkin cream soup with coconut milk

Ingredients for 10 servings:

• 6 onions
• 3 tbsp olive oil or vegetable margarine
• 1 kg pumpkin(s), e.g. butternut or Hokkaido pumpkin
• 1 red bell pepper
• 3 m.-sized potatoes
• 3 tbsp soup powder
• 3 tomatoes, red
• 250 ml coconut milk
• Pumpkin seeds, chopped, 1 pinch per plate for serving
• 1 pinch of white pepper
• Chili flakes, 1 pinch per plate for garnishing
• 2 liters of water
• 4 garlic cloves
• 3 carrots

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Pumpkin cream soup

Peel and finely chop the onions. Peel the garlic cloves. Heat the oil in a large pot and sauté the onions and garlic cloves until golden brown. Meanwhile, clean the bell peppers, carrots, and potatoes, peeling and finely chopping them if necessary. Using a large kitchen knife, peel the pumpkin and cut into cubes (2-3 cm is sufficient). Add the vegetable cubes to the pot and pour in the water. Add the soup mix and white pepper and simmer until the vegetables are soft. Then puree with a hand blender until you have a nice, creamy soup. Stir in the coconut milk (you can also omit it). Saffron threads also go well with the soup, or if you like it spicy, you can cook with a small chopped chili pepper. Serve the soup in soup bowls, garnished with chopped pumpkin seeds and chili flakes, and a few drops of pumpkin seed oil if you like.