Pumpkin soup with apple and ginger

Ingredients for 3 servings:

• 1 small Hokkaido pumpkin(s)
• 1 m.-sized apple
• 1 piece(s) of ginger root, approx. 2 cm
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• 1 tbsp clarified butter
• 1 tsp spice mix (seven spice mix)
• e.g. chili flakes
• 350 ml vegetable stock
• salt and pepper
• 1 tbsp pumpkin seed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the pumpkin, remove the seeds, and dice the pumpkin. Peel and dice the apple. Grate the ginger. Chop the onion and garlic. Heat the clarified butter in a saucepan and sauté the onions, garlic, and ginger until translucent, but do not brown. Then add the pumpkin and apple pieces and sauté briefly. Add the spices and deglaze with the vegetable stock. Simmer the soup in the closed bowl for about 20 minutes, then puree until smooth. Add a little more vegetable stock if desired and season with salt and pepper. Drizzle pumpkin seed oil over the soup before serving.