Pumpkin soup – light and delicious!

Ingredients for 6 servings:

• 1,000 g pumpkin flesh (e.g. Hokkaido)
• 1 large apple, sour
• 1 large onion(s)
• 1,000 ml vegetable broth
• 2 tbsp coconut milk
• 1 tsp vinegar
• 2 tbsp herbs (parsley, chives)
• Salt
• pepper
• chili flakes
• curry powder
• Oil or butter for frying
• Sugar
• roasted pumpkin seeds, if desired, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Healthy autumn recipe

Cut up the pumpkin, scrape out the pulp, and dice the flesh. Hokkaido pumpkin is particularly aromatic and easy to prepare. Dice the onions and fry them with the pumpkin in a little fat. Then pour in the vegetable stock. Peel and dice the apple (it doesn’t need to be peeled). Add it to the stock and cook for about 10 minutes. Remove from the heat and puree. Add the vinegar and coconut milk and season with the spices and sugar. Bring back to a boil briefly and finally stir in the herbs. The amount of sugar and vinegar needed varies depending on the acidity of the apple used. Garnish the soup with roasted pumpkin seeds before serving. If children are eating with you, you can of course omit the chili flakes; they taste delicious without them. Depending on your mood, sweet pancakes or sausages go well with the soup.