Pumpkin Cream Soup with Apples and Carrots

Ingredients

• 200 g carrots
• 400 g pumpkin (e.g., muskmelon or butternut squash)
• 30 g ginger (piece)
• 1 onion
• 1 lemon
• 3 apples
• 2 tbsp butter
• 800 ml vegetable broth
• 150 ml Heavy Cream
• Salt
• Pepper
• nutmeg
• 1 tsp curry powder
• 2 sprigs parsley

Instructions

1. 1.

   Peel carrots, pumpkin, ginger and onion; remove pumpkin seeds and cut everything into large cubes. Halve the lemon and squeeze its juice.

2. 2.

   Wash apples, peel two of them, quarter, core and dice. Mix with a little lemon juice.

3. 3.

   In a pot melt butter and sauté onion over medium heat for 2 minutes until translucent. Add pumpkin, carrots and apple; cook 1–2 minutes more then pour in broth. Bring to a boil and simmer over medium heat for about 25 minutes.

4. 4.

   Quarter the remaining apple, core and grate it. Mix with 1 tbsp lemon juice. Wash parsley and shake dry. Remove leaves and set aside.

5. 5.

   Puree soup with an immersion blender, stir in 100 ml cream and add more broth if needed. Bring to a boil again and season with salt, pepper, nutmeg and a pinch of curry.

6. 6.

   Whip the remaining cream until just creamy but not stiff. Ladle soup into bowls, top with 1 tbsp whipped cream, some apple shavings and parsley leaves, and serve hot.