Vegan pumpkin cream soup

Ingredients for 4 servings:

• 800 g butternut squash
• 200 g potatoes, diced
• 800 ml vegetable stock
• 200 ml rice milk (rice drink)
• 1 large onion(s)
• 1 tbsp flour
• 4 tbsp olive oil
• e.g. salt and pepper
• e.g. chopped parsley
• n. B. Seeds (pumpkin seeds, sunflower seeds, etc.) of your choice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

First, bring the water for the potatoes to a boil in a pot. Add the potatoes and cook until tender. Meanwhile, chop, peel, and dice the pumpkin. Dice the onion and sauté it in olive oil in a large pot until translucent. Add the pumpkin pieces, sauté briefly, and then sauté everything with the flour. Meanwhile, bring the vegetable stock to a boil and add it to the roux. Add the rice milk and mix well. Bring everything to a boil briefly, then cover and simmer on low heat for 30 minutes. Stir occasionally, and after about 20 minutes, add the cooked potatoes. Check with a fork whether the pumpkin is cooked through. If it is, puree the soup with a hand blender (you can either puree the soup completely or leave some pieces in). Season to taste with salt and pepper, and the soup is ready. Garnish the soup with parsley and seeds (pumpkin seeds, sunflower seeds, etc.) as desired. Tip: I like to add a dollop of “Creme Vega” as a substitute for crème fraîche, but that’s a matter of taste.