Pumpkin soup

Ingredients for 4 servings:

• 3 onions
• 2 cloves garlic
• olive oil
• 1 m.-sized pumpkin(s), peeled and pitted if necessary
• 4 apples, sour
• 4 pears, nice and juicy
• 1 tbsp ginger, freshly grated
• 1 tbsp curry powder
• 1 tsp cumin powder
• 2 tbsp broth, granulated
• 1 liter of white wine, semi-dry (e.g. Riesling, doesn’t have to be expensive)
• 200 ml cream
• e.g. chili or ground piri piri (nice and hot)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Finely chop the onions and garlic and sauté in olive oil. Add the chopped pumpkin flesh, apples, and pears. Sauté everything for 5-10 minutes. Then add all the spices and stir well. After another 2 minutes, deglaze with white wine. Let everything simmer for about 1/2 hour. Then puree with a hand blender. Stir in the cream and season with chili or piri piri, if desired. This soup is quick to prepare and is a very popular winter recipe among our students because it’s not particularly expensive.