Pumpkin Soup with Apple and Croutons

Ingredients

• 0.5 lemon (juice)
• 1 tart apple (e.g., Boskop)
• 300 g pumpkin (e.g., yellow or red variety)
• 1 small onion
• 2 tbsp butter
• 750 ml apple juice
• 1 tbsp honey
• 250 ml whey (sour milk)
• Salt
• pepper (ground)
• 0.5 tsp ground cinnamon
• 1 slice toast bread
• blanched diced pumpkin
• blanched diced apples
• 1 sprig mint

Instructions

1. 1.

   Wash, peel, halve, quarter and core the apple. Then cut into small pieces and place in a bowl with water and lemon juice to prevent browning. Peel the pumpkin and, if present, remove the soft interior and seeds. Cut the pumpkin into about 1 cm cubes. Peel the onion and dice finely. Melt butter in a pot, sauté the onion cubes until translucent. Add pumpkin and apple pieces and stir-fry briefly. Deglaze with apple juice and simmer covered for about 10–12 minutes until tender. When the pumpkin cubes are cooked, add honey and puree the mixture with an immersion blender.

2. 2.

   Gradually pour in the whey while stirring well. Season with salt, pepper and cinnamon. Then strain the soup through a sieve. Fill pre-warmed soup cups and garnish with mint leaves before serving.

3. 3.

   Add small blanched pumpkin and apple cubes or toasted bread cubes as a topping to the soup.