Alex's vegan pumpkin and Jerusalem artichoke cream soup

Ingredients for 6 servings:

• 5 onions
• 1 clove(s) garlic
• 2 tsp safflower oil
• 1 bell pepper(s), red
• 3 potatoes
• 3 Jerusalem artichoke tubers
• 1 slice(s) fresh ginger
• 750 g pumpkin(s), approx.
• 2 tsp vegetable broth, granulated
• 2 tbsp turmeric
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 2 liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Vegan

Peel and dice the onions. Peel the garlic clove. Sauté both in a large pot with safflower oil. Meanwhile, clean and dice the remaining vegetables. When the onions are golden yellow, pour in the water. Add the vegetables and spices and bring the soup to a boil. Simmer until the vegetables are tender, then puree with a hand blender until smooth. For vegans: serve the soup plain or season with soy cream, for example. For vegetarians: season with crème fraîche and/or whipped cream. Serve garnished with chopped pumpkin seeds.