Pumpkin soup

Ingredients: 1 tablespoon olive oil 1 large onion diced 1 clove chopped garlic, 1 teaspoon salt, 2 carrots, diced 1/2 cup celery diced, 1 Muscat pumpkin peeled and diced 1 / 2 teaspoon of cinnamon, a pinch of nutmeg, 4 cups water or vegetable stock, 1 cup soy or oat milk, 1 tablespoon umeboshi spice, chopped fresh parsley, lemon juice to taste.

Preparation: Heat the olive oil in a large soup pot and add the onion, garlic and a pinch of sea salt. Saute for 1 minute. Add the carrots, celery, pumpkin, cinnamon and nutmegi and continue to simmer a few minuts.Add water and remaining salt and leave to boil.Cover, reduce heat and simmer 20 minuta.Mishmash mix stick blender until creamy structure and add milk to to get the desired density.Add umeboshi spice.Serve with chopped parsley, and you can add a little lemon juice.