Creamy Pumpkin Soup with Apple

Ingredients

• 1 l vegetable broth
• Salt
• Pepper (freshly ground)
• 400 g pumpkin flesh (e.g., muskmelon)
• 2 tart apples (e.g., Granny Smith)
• 1 Carrot
• 150 g knoll celery
• 2 tsp freshly grated ginger
• 150 g crème fraîche
• nutmeg
• ground coriander
• chives sprigs (for garnish)

Instructions

1. 1.

   Season the broth with salt and pepper and bring to a boil. Dice the pumpkin. Peel, quarter, core, and dice the apples. Peel and dice the carrot and celery. Add all ingredients along with the ginger to the simmering broth and let gently simmer for about 20 minutes until the pumpkin and apples are tender.

2. 2.

   Puree the soup finely (optionally strain through a sieve), reduce further if desired or add more broth. Stir in the crème fraîche (leaving 4 tsp reserved) and season with salt, nutmeg, coriander, and pepper to taste.

3. 3.

   Serve the soup in bowls, garnished with the remaining crème fraîche and chives sprigs.