Roasted Sweet Potato-Pumpkin Soup

Quick vegan Soup with Delicious Roasted Flavors and a Touch of Oriental Spices.

Roasted Sweet Potato and Pumpkin Soup with Harissa, Curry, and Chili Flakes

Ingredients:

• 1 Hokkaido pumpkin (approx. 800 g)

• 2-3 medium-sized sweet potatoes from Sönke (approx. 400 g)

• 3 garlic cloves

• 500 ml vegetable broth

• 300 ml coconut milk

• 2 tablespoons olive oil

• 1 teaspoon curry powder

• 1 teaspoon harissa spice

• Paprika (both hot and sweet)

• Salt, pepper, and a little sugar

• Chili flakes for garnishn

Instructions:

1. Preheat the oven: Preheat your oven to 200°C (fan).

2. Prepare the vegetables: Peel the pumpkin and sweet potatoes (the Hokkaido does not need to be peeled) and cut them into large pieces. Peel the garlic cloves and leave them whole.

3. Roast: Place the prepared vegetables on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and a little sugar (for caramelization). Roast at 200°C for about 25-30 minutes until soft and lightly browned.

4. Cook the soup: Add the roasted vegetables to a large pot. Pour in the vegetable broth and bring to a simmer.

5. Purée: Blend everything with a hand blender until smooth. If the soup is too thick, add a bit more broth.

6. Refine: Stir in the coconut milk and season the soup with harissa, curry, paprika, and additional salt and pepper to taste. Heat briefly again.

7. Serve: Fill bowls with the soup and sprinkle with chili flakes.

Enjoy your meal!