Aloe Vera Pumpkin Coconut Cream Soup

Put olive oil, onions, garlic, ginger in a saucepan and fry until golden brown. Add the pumpkin pulp and carrots and fry for five minutes. Deglaze with stock and coconut milk. Add maple syrup. Cover and simmer on medium heat for about 60 minutes. Add the aloe vera, puree everything with the hand blender. Season to taste with salt and pepper. Briefly toast the pumpkin seeds in a small pan. Pour the soup into soup bowls, decorate with cream or creme fraiche and the roasted pumpkin seeds. Bon Appetit 🙂