Pumpkin Apple Soup with Pumpkin Seed Oil

Ingredients

• 500 g pumpkin flesh (Hokkaido pumpkin)
• 150 g tart apples
• 1 onion
• 1 tbsp plant oil
• 700 ml vegetable broth
• 10 g fresh ginger
• 2 tbsp heavy cream (at least 30% fat)
• 1 tsp Lime juice
• Salt
• pumpkin seed oil (for garnish, as desired)

Instructions

1. 1.

   Dice the pumpkin flesh. Peel, halve, core and dice the apple. Peel and dice the onion.

2. 2.

   Heat the oil in a pot, sauté the onion cubes until translucent, add the pumpkin and apple and cook briefly. Then pour in the vegetable broth, cover and simmer for about 25 minutes until soft.

3. 3.

   Grate the ginger finely. After cooking, puree the soup, stir in the cream, and season with grated ginger, lime juice and salt. Serve in bowls garnished with pumpkin seed oil.