Ingredients

• 1 tablespoon vegetable oil, e.g. coconut
• 1 clove garlic
• spices: a pinch each of dried rosemary and hot paprika, 1/3 teaspoon each of caraway and sweet paprika
• 1 tomato
• 500 g roasted pumpkin
• 400 ml vegetable broth
• 125 ml plant-based milk, e.g. almond or regular milk
• pumpkin seeds + pumpkin seed oil or regular extra virgin olive oil

Preparation

1. In a pot, sauté the garlic sliced into thin slices in oil. Scald the tomato, peel, and cut into dice.
2. Add spices to the pot and after a moment add the diced tomato. Sauté for about 2 minutes.
3. Add the roasted pumpkin and heat everything.
4. Pour in hot broth and bring to a boil. Cook for about 5 minutes, then blend the soup with the addition of milk.
5. Season with pepper and salt if needed.
6. In a dry pan, toast the pumpkin seeds, mix with pumpkin seed oil or olive oil, and use to garnish the soup.