Vegan pumpkin and onion sauce

Ingredients for 6 servings:

• 600 g pumpkin(s) of your choice (net weight)
• 4 onions, preferably red
• 2 tbsp pumpkin seed oil
• 500 ml water
• 2 tsp, heaped vegetable stock powder (slightly heaped tsp)
• 2 tbsp flour
• 200 ml soy-based cooking cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

First, peel, deseed, and dice the pumpkin. Then peel and finely dice the onions. Mix water with vegetable stock powder. Heat the pumpkin seed oil in a pan. Add the pumpkin seeds, vegetable stock, and flour and mix everything well (despite the pumpkin cubes) so that nothing clumps. Now increase the heat and cook the pumpkin until soft, stirring occasionally, for about 15 minutes. Add the cooking cream and simmer for another 5 minutes. Rice and noodles go well with it. Notes: I don’t add any additional seasoning to the sauce because the vegetable stock is enough for me. Of course, you can also season it with salt and pepper. I could also imagine adding leeks. I’ve already frozen the sauce because I once bought a pumpkin that was much too big.