Vegan creamy pumpkin soup

Ingredients for 2 servings:

• 1 small Hokkaido pumpkin(s)
• 1 m.-sized onion(s)
• 2 m.-sized carrot(s)
• 1 small leek
• ½ small celery
• 4 m.-sized potatoes
• 1 tsp salt
• pepper
• Spices)
• 1 tbsp olive oil

Instructions

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

a simple basic recipe for variation

Peel and chop the onion, carrots, and celery, then fry them in a little oil. Roast the chopped leek briefly. Deseed and chop the pumpkin. You don’t need to peel a Hokkaido pumpkin. Peel and chop the potatoes. Add the pumpkin and potatoes to the vegetables in the pot. Add enough water to just cover the vegetables. Add the salt and simmer gently for 20 minutes. Then puree and add the remaining spices. Tip: Nutmeg, chili, curry, cinnamon, and cardamom go well with the soup. If you’d like a fruitier soup, you can add apples or orange juice. The quantity given here is enough as a main course for 2 people. Serve with hearty bread, for example.