Pumpkin soup, sweet potatoes and carrots with tahini and chilli (gluten free, lactose free)

Ingredients:

- 1/2 pumpkin (butternut)
- 1/2 sweet potato
- 2 carrots
- 2 tablespoons tahini
- Salt, pepper
- a bit of chilli
- plant-based plain yogurt


Peel Pumpkin and cut into cubes.
Do the same with sweet potato and carrots (I had already peeled in the fridge, so it was really quick).
Throw vegetables into the pot and cover with water.
Bring to a boil, reduce heat and simmer until tender about 20 minutes.
Mix and season to taste - add tahini, salt, pepper and chopped chilli.
(You can once again blend everything)
Serve with plant yogurt blot, sprinkled with black sesame seeds.