Vegan Zucchini Pumpkin Soup

For the Vegan Zucchini Pumpkin Soup, first prepare the cream of zucchini soup:

Chop washed zucchini. Cook in vegetable soup for about 10 min on low heat. Add spices and soy milk. Puree and season with salt and pepper.

For the cream of pumpkin soup, peel the pumpkin, cut out the seeds and chop. Chop the onion into small cubes. Heat the oil and sauté the onion cubes. Extinguish with vegetable soup and add the pumpkin flesh. Add spices and cook gently for 10 minutes. Puree and refine with soy milk and juice of one lemon.

Now pour half a portion of the thicker zucchini soup into the plates, then pour in half a portion of the pumpkin soup at a time.

Garnish the vegan zucchini-pumpkin soup with pumpkin seeds and fenugreek sprouts and serve hot.

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