Grated pumpkin soup with apple and fried mushrooms

Ingredients for 4 servings:

• 2 small onions
• 3 garlic cloves
• 1 tbsp walnut oil
• 1 m.-large Hokkaido pumpkin(s)
• 4 large carrots
• 1 apple, e.g. Pink Lady
• ¾ liter vegetable broth
• ¼ liter white wine, dry
• 1 ½ tsp salt
• 1 tsp curry powder, medium
• ½ tsp turmeric
• 250 g mushrooms, brown
• 2 tbsp walnut oil
• 1 tbsp cane sugar
• 2 pinches of salt
• 1 pinch of chili, ground
• 1 handful of pumpkin seeds or
• 1 handful of Parmesan
• Pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Dice the onions and garlic and sauté in walnut oil in a pan. Chop, deseed, peel, and finely slice the pumpkin. Peel the carrots and finely grate them with the pumpkin in a food processor. Add to the pan and sauté while stirring. Peel and core the apple and cut into small pieces, then add and stir. Gradually add the vegetable stock, making sure the ingredients are not completely covered. Simmer over medium heat with the lid closed. Season with salt, curry powder, turmeric, and black pepper, if desired. Add the white wine, season to taste, and simmer. Wash the mushrooms, remove the stems, pat dry, and slice thinly. Heat a pan with 2 tablespoons of oil. Sauté the mushrooms until the liquid has evaporated and they are brown and crusty. Add the salt, cane sugar, and chili, tossing or stirring, and caramelize. Alternatively, lightly roast pumpkin seeds in a pan without oil. Ladle the soup into bowls, drizzle with a little pumpkin seed oil in the center, and sprinkle with shaved Parmesan cheese or pumpkin seeds and mushrooms.