Pumpkin, sweet potato, and ginger soup with apple and banana

Ingredients for 3 servings:

• 800 g vegetable stock
• 1 kg Hokkaido pumpkin(s)
• 280 g vegetable onions
• 20 g fresh ginger
• 395 g sweet potatoes
• 4 cloves garlic, confit
• 110 g leek
• 35 g spring onions
• Celery salt
• pepper
• nutmeg
• 1 apple
• 1 banana(s)
• 150 g cream

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 3 hours 40 minutes; Total time approx. 4 hours 30 minutes

Recipe for a 3.5L slow cooker, 200 watts

Pour half of the stock into the ceramic pot and set it on HIGH. Quarter the pumpkin with a strong knife, scrape out the seeds with a spoon, chop the flesh into large pieces, and add it to the pot. (The pumpkin seeds can be used to make a delicious pesto.) Roughly dice the onion and ginger and sauté them with the crushed garlic in a pan without fat until lightly browned. Season well with the spices listed and spread it over the pumpkin pieces in the pot. Add the peeled sweet potato, roughly diced, to the onions, along with the roughly chopped leek and spring onion. Pour in the remaining stock, cover, and simmer for 2 hours. After this time, add the peeled, cored, and roughly diced apple and the mashed banana. Stir well and simmer for another hour at the same heat. After these 3 hours, stir in the cream, switch to LOW, and let it simmer with the lid on for 30 minutes. Purée with an immersion blender until the soup reaches your desired consistency and season to taste. If the soup is too thick, add a little more vegetable broth, previously heated in the microwave. Serve the soup on plates, garnish, and serve.