Jamaican pumpkin soup

Ingredients for 4 servings:

• 800 g pumpkin flesh
• 1 large apple
• 1 piece(s) celeriac
• 1 onion(s)
• 1 carrot(s)
• 2 chili peppers, red
• 2 cloves garlic
• 1 tbsp butter
• 1 liter chicken broth
• ½ tsp ginger powder
• 2 bay leaves
• 300 ml sweet cream
• 1 tbsp lemon juice
• 1 tsp sugar
• 1 tsp tandoori masala
• Salt
• chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the pumpkin flesh and apple into finger-thick cubes. Clean and dice the onion, carrot, and celery. Deseed the chilies, peel the garlic, chop both, and sauté in the butter with the vegetables. Then add the pumpkin, apple, broth, ginger, and bay leaf. Cover and simmer gently for about 20 minutes. Remove the bay leaf. Add the cream and puree the soup with a hand blender (also called a magic wand). Season to taste with salt. Add the lemon juice, sugar, and tandoori sauce, and season again. Sprinkle the chives over the soup. Serve with bread or baguette.