Pumpkin Soup with Apple

Ingredients

• 2 tbsp olive oil
• 225 g baby carrots
• Salt
• Pepper
• 1 tsp Honey
• 750 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 1 apple
• 1 onion
• 1 Garlic clove
• 1 tsp Rapeseed oil
• 20 g ginger (1 piece)
• 75 ml orange juice
• 750 ml vegetable broth
• 60 ml heavy cream
• 1 tbsp Lemon Juice
• 1 tbsp Pumpkin seeds
• Cayenne pepper

Instructions

1. 1.

   Brush a baking sheet with 1 tbsp olive oil. Wash, trim, and halve the carrots lengthwise into four pieces; place on the sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, drizzle with honey, and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes until golden brown.

2. 2.

   Meanwhile cut the remaining carrots into pieces. Wash the pumpkin, remove its fibers and seeds, and dice the flesh. Wash the apple, quarter it, core it, and cut into pieces. Peel and dice the onion and garlic.

3. 3.

   Heat rapeseed oil in a pot over medium heat and sauté the onions and garlic until translucent. Peel and chop the ginger. Add the pumpkin, ginger, carrots, and apple to the pot; stir briefly, then deglaze with orange juice and broth. Simmer on low heat for about 15 minutes. Puree the soup finely, add the cream, bring back to a boil, and season with lemon juice, salt, and pepper. Divide into four bowls and garnish with roasted carrots, pumpkin seeds, and cayenne pepper.