Take all your vegetables and cut them in chunky pieces. No need to be precise, just make sure they are all more or less equal sized, so nothing burns to quick when they come into the oven.

Put the vegetables on a baking tray with baking paper and season with 5 tsp of olive oil and a good amount of salt.

Place the tray into the preheated ventilator oven at 200°C for around 30 minutes. Check from time to time if the veggies get nicely browned. Don't burn them, because that will make the soup bitter.

Take the vegetables out and put them into a blender. Add the chicken stock into the blender as well and give it a mix until it is as smooth as your blender allows.

Take the soup out of your blender and into a big pot on medium heat.

Add the coconut milk and the white wine and let it all come to a boil.

Reduce the heat then and let it simmer for 10 minutes.

Get another big pot and a the finest sieve you can find and place it on top of the new pot.

Take then 1-2 big scoops out of the soups and smear them through the sieve. Continue that process for the whole soups. Make sure you don't press bigger particles through the sieve. Be gently and take the bigger bits out from the sieve. We don't need them.

Place the silky soup in the new pot on medium heat and add the bay leaves.

Let it reduce for around 15 minutes and have a taste. Depending on how much salt was added before the oven and the chicken stock, it may be needed to add a bit salt and pepper now again.

Top your soup with fried bacon cubes, salted and fried pumpin seeds, kress, milk foam and sesame oil.