PUMPKIN SWEET POTATO SOUP

Ingredients:

• -1,1kg Hokkaido pumpkin
• -600g sweet potato (2 medium size)
• -100ml coconut milk
• -1-2 tbsp olive oil
• -1 vegetable onion
• -2 cloves of garlic
• -1.5l vegetable broth
• Salt , pepper
• -optional: 2-3 slices of wholemeal toastbread, pumpkin seeds, fresh herbs

1. heats the oven to 200 degrees top and bottom heat and brings to a boil in a pot of water to boil
2. wash the pumpkin, remove the seeds and cut them to pieces
3. Put it in a bowl, add the olive oil and season it with sea salt and pepper and mix well
4. Bake the pumpkin for about 30 minutes until it is soft
5. meanwhile, peel the sweet potato and also dice it and cook it soft for about 15-20 minutes
6. mince the onion and garlic and fry them in a pan
7. set the pan aside
8. Put all ingredients in a blender or large saucepan, add the vegetable broth and coconut milk and puree it thoroughly
9. if you like your soup more fluid, then you can just add more vegetable stock
10. Optionally, you can now toast the bread, dice and garnish the soup with the pumpkin seeds and the herbs.