Pumpkin and apple soup

Ingredients for 5 servings:

• 1 ½ kg pumpkin(s), e.g. B. Hokkaido
• 2 apples, sour
• 1 onion(s)
• 2 garlic cloves
• 1 dl wine
• 3 tbsp curry powder
• 1 ½ tbsp ginger powder or fresh ginger
• 1 liter vegetable broth
• nutmeg
• Chili flakes or fresh chilies
• 1 dl sweet cream
• Spices)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Warning, it’s addictive!

Dice the onion and sauté with the crushed garlic until translucent. Deglaze with wine. Meanwhile, wash the pumpkin (peel if not using Hokkaido!) and halve it. Remove the seeds and dice the pumpkin flesh. Wash, core, and dice the apples. Add the pumpkin and apple pieces to the onions. Add the vegetable stock (the soup will be quite thick; if you prefer it thinner, add more stock accordingly). Season with curry, ginger, nutmeg, and chili flakes. Cover and simmer over low heat until the pumpkin is tender (about 20 minutes). Remove the soup from the heat and puree. Add the cream, season to taste, and bring back to a boil briefly. This amount makes approximately 2.5 liters of soup.