Pumpkin Sweet Potato Soup with Apple and Croutons

Ingredients

• 300 g pumpkin (e.g., muskmelon pumpkin)
• 300 g Sweet potatoes (1 small sweet potato)
• 1 apple
• 1 Garlic clove
• 4 tbsp olive oil
• 500 ml vegetable broth
• 1 tbsp curry powder
• Salt
• Pepper
• 125 g spelt bread
• 50 g whipping cream
• 50 ml Apple Juice
• 40 g sour cream (20% fat; 2 tbsp)
• 1 tbsp Milk (3.5% fat)
• 2 tbsp red cress

Instructions

1. 1.

   Peel, wash and cut pumpkin and sweet potatoes into bite-sized pieces. Wash the apple, quarter it, core it and cut into pieces. Peel and mince the garlic.

2. 2.

   Heat 2 tbsp oil in a pot, add pumpkin, potato, apple and garlic, and sauté over medium heat for 5 minutes. Add broth, curry, salt and pepper, season, and simmer on low heat for 15 minutes.

3. 3.

   Meanwhile, cut bread into cubes. Heat remaining oil in a pan. Fry the bread cubes over medium heat for 5 minutes until crisp.

4. 4.

   Pour cream and apple juice into the soup, blend with an immersion blender until smooth, season with salt and pepper. Ladle soup into bowls. Whisk sour cream with milk to a pourable consistency, drizzle over the soup, and sprinkle with croutons and cress.