Pumpkin and apple soup

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 400 g onion(s)
• 600 ml vegetable stock
• 1 can coconut milk (400 ml)
• 400 g apples (Braeburn or similar)
• 1 can chickpeas (approx. 425 ml)
• 100 g peanuts, roasted and salted
• 1 tsp, leveled cumin powder
• ½ tsp, leveled turmeric powder
• 1 tbsp pepper
• Salt
• 4 tbsp parsley, chopped or dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan – and perfect for late autumn and early winter

Halve the pumpkin and roast in the oven at 180°C (350°F) until soft. This takes about 15-20 minutes. Peel and dice the onions. Core and dice the apples. Open the can of coconut milk. Coconut oil usually collects at the top. Take 1 tablespoon of it and heat it in a large soup pot. Briefly sauté the onions (if you don’t have coconut oil, simply use another heat-resistant oil, such as sunflower oil). Deglaze with the stock and coconut milk. Add half of the sliced ​​apples. Cover and simmer over medium heat for about 10 minutes. Meanwhile, remove the Hokkaido pumpkin from the oven and let it cool briefly. Remove the stem, seeds, and fibers. Cut the unpeeled pumpkin into cubes and add it to the soup pot. Now add the pepper, cumin, and turmeric. Roughly chop the peanuts and set aside. Chop the parsley and set aside. Purée the soup with a hand blender. Season with salt. Drain the chickpeas and then add them to the soup. Add the rest of the apples. Let everything simmer briefly in the residual heat with the lid closed. Season again to taste. Serve sprinkled with the chopped peanuts and parsley. Note: It’s important to me that all ingredients, especially the apples, are organic. This way, I can use the peels with a clear conscience.