This vegan soup warms you in the cold season

INGREDIENTS (4 servings)

• 1000 g/ 35,27 oz red kuri squash (cleaned ca, 750 g/ 26,45oz)
• 1 big onion
• 1 leek
• 25 g/ 0.88oz vegan butter
• 900 ml/ 3.8 cups vegetable stock
• salt and pepper

optional

• pumpkin seed oil
• roasted pumpkin seeds

PREPARATION

• halve the pumkin, remove the fibers and seeds
• dice the pumpkin (with the peel)
• halve the leek, clean it and cut it into rings
• peek the onion and dice it
• melt the butter in a pot
• steam the onions and leek
• add the pumpkin and stir it for 2 minutes while steaming
• infuse it with the vegetabek stock
• season it with salt and pepper
• cook it for 20-25 minutes
• puree
• season to taste with salt and pepper
• enjoy

optional

decorate it with pumpkin seed oil and roasted pumpkin seeds before serving it