Pumpkin soup with sage

Ingredients for 4 servings:

• 2 onions, red, diced
• 3 garlic cloves, chopped
• 1 tbsp coriander seeds, crushed
• 1 Hokkaido pumpkin(s), with skin cut into cubes
• 1 bunch sage, chopped
• 2 sweet potatoes, cut into cubes
• 1 liter vegetable broth, Mediterranean
• e.g. sea salt
• 1 tsp pepper, mixed, ground
• 1 pinch(s) nutmeg, grated
• e.g. chili flakes
• 1 onion(s), yellow
• 80 g sausage substitute (vegan cooked ham, e.g. from ‘Hallo Vegan’)
• 1 olive oil for frying
• 1 can coconut milk, 400 ml

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegan

Gently sauté the garlic, crushed coriander, and red onions in olive oil. After 5 minutes, add the pumpkin, sweet potatoes, and sage, and cook for another 15 minutes on medium heat. Gradually add a little of the vegetable stock. Season with salt and pepper. Now add the rest of the vegetable stock and coconut milk and simmer for another 20 minutes on low heat. Finely chop the onion and fry it with the vegan ham cubes in a pan with a little oil. Sprinkle it over the soup later when serving. Purée the soup, adjust seasoning if desired, and add vegetable stock. Plate and serve.