John Myers
Ingredients for 4 servings:
- 1 large pumpkin(s), Hokkaido pumpkin
- 5 apples, preferably not floury
- 4 onions, white or yellow
- 1 chili pepper(s)
- 1 piece(s) ginger, fresh, preferably a large piece
- some olive oil or rapeseed oil (cold-pressed)
- some turmeric
- some vegetable broth, instant
- some curry powder
- n. B. water
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Super tasty, easy, quick, healthy, low in calories
Remove the seeds from the pumpkin and cut into larger cubes, including the skin (wash first). Cut the apples, including the skin, into larger cubes (only do this shortly before adding them to the pot, otherwise they will oxidize and turn brown). Chop the onions (they don’t need to be finely chopped). Deseed the chili pepper and cut into pieces. Coarsely grate the ginger (you really want a large piece of ginger!). If there are any coarse fibers in the grated ginger, remove them (fresh ginger shouldn’t be too woody, though). Heat a little oil in a large pot. Add the onions and sauté until translucent. Add the pumpkin cubes, ginger, and chili, and sauté for about 2 minutes, stirring. Add water (everything should be well covered), add vegetable stock to taste, and bring to a boil for about 4 minutes. Add the apples and the turmeric, and simmer everything together over low heat until the apples break down (about 10 minutes). Add curry powder, if desired, about 1 minute before the end of cooking. Blend everything with a hand blender until smooth. Season to taste, if desired.
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