Pumpkin and tomato soup with macaroni

Ingredients for 3 servings:

• 1 Hokkaido pumpkin (se), approx. 600 g
• 1 stalk(s) leek
• 150 g macaroni
• 1 liter vegetable broth
• 1 can of chopped tomatoes, 400 g
• 2 cloves garlic
• 2 tbsp tomato paste
• 100 ml oat cream (oat cream cuisine)
• 1 tbsp agave syrup
• 3 tbsp basil pesto, vegan
• some cheese substitute (Vegusto NO-MUH-CHÄS spicy or other vegan Parmesan alternative)
• some oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Halve the pumpkin, remove the seeds, and cut into small pieces. Finely slice the leek. Peel and finely chop the garlic. Heat the oil in a pan and sauté the garlic. Add the tomato paste and agave syrup and stir to combine. Add the pumpkin and leek to the pan. Deglaze with the vegetable stock and add the canned tomatoes. Bring everything to a boil and simmer for about 3 minutes. Then add the macaroni and continue simmering until the pasta is tender (about 8 minutes). Stir in the oat cream and season with salt and pepper. Serve in deep bowls, top each with a tablespoon of pesto and some grated NO-MOH-CHÄS.