Pumpkin Soup with Apple and Carrot

Ingredients

• 800 g pumpkin (e.g., butternut)
• 1 onion
• 250 g carrots
• 1 tart apple (e.g., Boskop)
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 750 ml vegetable broth
• nutmeg
• 3 tbsp sour cream (10% fat)
• 2 sprigs parsley

Instructions

1. 1.

   Clean, peel, remove seeds and fibers from the pumpkin and cut the flesh into small pieces. Peel and chop the onion. Clean, peel, and grate the carrots and apple coarsely.

2. 2.

   Heat oil in a pot and sauté the pumpkin, onions, carrot and apple shreds over medium heat while stirring. After 3–4 minutes add broth and simmer gently for 20 minutes until the vegetables are tender.

3. 3.

   Meanwhile wash and dry the parsley. Remove leaves and set some aside as garnish; finely chop the rest.

4. 4.

   At the end of cooking blend the soup with a stick blender. Season with salt, pepper and nutmeg, then stir in sour cream. Serve garnished with parsley.