Pumpkin cheese soup

Ingredients for 4 servings:

• 500 g pumpkin(s) (e.g. Hokkaido)
• 200 g potatoes
• 100 g carrot(s)
• 100 g apples
• 60 g onion(s)
• 1 chili pepper(s)
• 2 tbsp vegetable oil
• 800 ml vegetable stock
• 200 g herb cheese spread
• salt and pepper
• 100 g pumpkin flesh
• 150 g apples
• chervil
• chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with chili

Halve the pumpkin, remove the inside, peel, and dice the flesh. Peel and dice the potatoes, carrots, apples (without cores), and onion. Finely chop the chili pepper. Heat the oil in a pan and sauté the vegetables. Pour in the stock, season to taste, and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, until the vegetables are soft. Remove from the heat, puree finely, and set aside. Melt the cream cheese in the soup while stirring, season again. For the garnish, cut 100g of pumpkin flesh into very small cubes. Cut the cored apple into small cubes. Cook both in lightly salted water until al dente, then strain and drain. Garnish the soup with herbs and diced pumpkin and apple.