Pumpkin Cream Soup with Apple

Ingredients

• 850 g Hokkaido pumpkin
• 1 small Boskop apple
• 1 onion
• 2 tbsp olive oil
• 0.7 l vegetable broth
• 1 tsp curry powder
• 25 g ginger (piece)
• 4 tbsp Sour cream
• Salt
• Pepper

Instructions

1. 1.

   Peel, wash, cut the pumpkin and apple into cubes after removing seeds. Peel and chop the onion. Peel and finely grate the ginger.

2. 2.

   Heat oil in a pot, add apple and onion cubes and sauté for 1–2 minutes over medium heat. Add pumpkin flesh and ginger, cook for another 2–3 minutes. Pour in broth, bring to a boil, then cover and simmer on low heat for 20 minutes.

3. 3.

   After cooking time, add spices and 3 tbsp sour cream. Blend soup with an immersion blender and season with salt and pepper.

4. 4.

   Serve the finished soup in bowls, top each with a dollop of remaining sour cream and sprinkle with pepper. Serve with whole‑grain bread.