Pumpkin Soup with Sea Buckthorn and Apples

Ingredients

• 250 g tart apples
• 2 tbsp lemon juice
• 1 l beef broth (or vegetable broth)
• Salt
• Cayenne pepper
• 500 g pumpkin flesh
• 2 tart apples
• 2 tsp freshly grated ginger
• 50 ml whipping cream
• 50 ml sea buckthorn juice
• nutmeg
• peeled sesame seeds (for sprinkling)
• 2 tsp chopped parsley (for sprinkling)
• 2 tsp almond flakes (for sprinkling)

Instructions

1. 1.

   Preheat the oven to 80°C fan-forced. Wash, quarter, core the apples and cut into thin slivers. Mix lemon juice with 100 ml water in a bowl, dip apple slices, pat dry on kitchen towel. Arrange on two parchment-lined trays. Bake for 2-3 hours with the door slightly ajar (e.g., propped open with a wooden spoon).

2. 2.

   Season the broth with salt and cayenne pepper and bring to a boil. Dice the pumpkin. Peel, quarter, core and dice the apples. Add pumpkin, apples and ginger to the boiling broth and simmer gently for about 25 minutes until soft.

3. 3.

   Puree the soup finely, stir in cream and sea buckthorn juice, and reduce further if desired or add more broth. Season with salt, nutmeg and cayenne pepper. Sprinkle with sesame seeds, parsley and almonds. Top with apple chips and serve.