Jerusalem artichoke, potatoes, leeks, onions and garlic cut into pieces of arbitrary shape and fry in olive oil. Add vegetable broth, bring to a boil, salt and leave for 20-30 minutes, brew. Process with a blender until smooth, add coconut milk, mix and bring to a boil again.
Cut the baked pumpkin into small pieces. Place pumpkin and avocado slices, green peas and watercress in a deep plate, sprinkle with flax seeds. Pour over the soup just before serving.