Sweet potato and pumpkin soup

Ingredients for 4 servings:

• 500 g sweet potatoes
• 500 g Hokkaido pumpkin(s)
• 150 g potatoes
• 1 onion(s)
• vegetable broth
• 1 can coconut milk, reduced fat
• curry
• nutmeg
• salt and pepper
• 1 tbsp olive oil
• Maggi, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Peel the sweet potato and cut into cubes. Cut the pumpkin into pieces (you don’t need to remove the skin) and also cut into small pieces. Peel the potatoes and cut into cubes. Peel and chop the onion and sauté in oil until translucent. Add the sweet potatoes, pumpkin, and potatoes and fry briefly. Deglaze with coconut milk and add enough vegetable stock to cover the vegetables. Bring to a boil and simmer until soft. When the vegetables are soft, remove from the heat and puree the soup. If it is too thick, add more vegetable stock. Season to taste with curry, nutmeg, salt, and pepper and serve with Maggi, if desired.