Pumpkin and apple soup

Ingredients for 4 servings:

• 800 g pumpkin(s), nutmeg
• 2 onions
• 4 apples
• 5 tbsp oil
• 1 ½ tsp curry powder
• 1 ¼ liters vegetable broth
• ¼ pot coriander leaves
• Salt
• pepper
• 4 tbsp sour cream
• 2 tbsp whipped cream
• Sugar
• 2 ½ tbsp balsamic vinegar, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and core the pumpkin. Finely dice 150g and set aside. Roughly chop the remaining flesh, peel and dice the onions. Peel, quarter, core, and roughly chop 3 apples. Heat 4 tablespoons of oil in a saucepan, sauté the onions, apples, and pumpkin. Sprinkle with curry powder and sweat briefly. Deglaze with stock, bring to a boil, and simmer for about 20 minutes. Quarter the remaining apple, core, and cut into small cubes. Heat 1 tablespoon of oil, sauté the apple and pumpkin cubes for about 2 minutes until translucent, stirring occasionally. Season with salt and pepper. Wash the coriander, pat dry, roughly chop the leaves, and fold into the apple and pumpkin cubes. Mix the sour cream and cream until smooth. Purée the soup finely, bring back to a boil, and season with salt, pepper, a little sugar, and vinegar. Add the sour cream and stir in. Sprinkle with pumpkin and apple cubes and serve.