Pumpkin and apple soup

Ingredients for 3 servings:

• 800 g Hokkaido pumpkin(s)
• 1 onion(s)
• 2 garlic cloves
• 2 cm ginger
• 1 apple (Pink Lady)
• 2 tbsp olive oil
• 1 tbsp Madras curry powder
• Sea salt
• ½ tsp pepper, mixed, ground
• 400 ml coconut milk
• 1 liter vegetable broth
• 1 bunch of coriander leaves
• 1 tsp chili, Basque chili from “Direct from the Field”
• ½ lime(s), juice
• 1 tbsp agave syrup
• 3 onions
• 1 apple (Pink Lady)
• 3 tbsp olive oil
• Pumpkin seed oil

Instructions

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

vegan

Remove the inside of the pumpkin and dice the flesh. Peel and finely chop the onion and garlic. Peel and slice the ginger. Peel the apple, remove the core, and dice the flesh. Heat the oil in a pan and fry the pumpkin, apple, ginger, onion, and garlic until hot. Stir in the Madras curry and mix everything well. Fry for another 3 minutes. Deglaze with the vegetable stock and coconut milk and simmer on low heat for 25 minutes. Season with salt and pepper. For the topping, peel and core the apple, quarter the apple, and thinly slice it. Peel and thinly slice the onions. Heat the oil in a pan and fry the onions and apple. Drizzle with the agave syrup and fry for another 8 minutes. Deglaze with the lime juice and fry for another 5 minutes. Wash and chop the cilantro, and add it to the soup. Divide the soup among bowls, top with the topping, and serve drizzled with pumpkin seed oil. https://vegan-cooking-with-thalija.de/archive/1233