Vegetable cream soup with coconut milk

Cut the pumpkin (400 g), carrot (120 g), onion (80 g), celery (60 g), and garlic (10 g) into small pieces.

In a pot, heat olive oil (20 g), add the vegetables, and cook for 3-4 minutes, stirring.

Pour in water (500 g), add salt, and cook for about 20-25 minutes until the vegetables are soft.

Add coconut milk (300 g), black pepper, and blend the soup with an immersion blender until smooth and creamy.

This is a non-strict keto soup: the pumpkin and carrot provide a gentle sweetness, so keep the portion moderate.