Summary

Ingredients

• 2 onion (s), red, cut into cubes
• 3 clove (s) garlic, chopped
• 1 tablespoon coriander seeds, crushed
• 1 Hokkaido pumpkin (se), cut into cubes with peel
• 1 bunch sage, chopped
• 2 sweet potatoes, cut into cubes
• 1 liter vegetable broth, Mediterranean
• sea salt
• 1 teaspoon pepper, colored, ground
• 1 pinch (s) nutmeg, grated
• chilli flakes
• 1 onion (s), yellow
• 80 g sausae substitute (vean boiled ham, e.. from `Hallo Vean`)
• 1 olive oil for frying
• 1 can coconut milk, 400 ml

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Instructions

1. Slowly sauté the garlic, crushed coriander and the red onions in olive oil. After 5 minutes add the pumpkin, sweet potatoes and sage and cook for another 15 minutes on medium heat. Gradually add some of the vegetable stock. Pepper and salt. Now pour in the rest of the vegetable stock and coconut milk and cook on a low heat for another 20 minutes.
2. Chop the onion and fry it with vegan ham cubes in a pan with a little oil and sprinkle over the soup later when serving.
3. Puree the soup, add seasoning if necessary and add vegetable stock.
4. Arrange and serve.