Cream of Pumpkin and Paprika Soup

Heat olive oil in a pot. Sauté onions in it over mild heat until translucent. Add garlic, coriander and nutmeg, stir-fry briefly. Pour in vegetable stock, bring vegetable stock to a boil. Add squash, bell bell pepper, potatoes and lemon zest, cover and simmer gently until potatoes are tender, about 12 minutes. Add soy drink. Finely puree soup with a blender or in a mixing glass, heat again briefly, season with salt and pepper. Serve the three-herb pesto with the soup.

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