First, the pumpkin is halved and placed in the oven with the open sides facing up. Let the halves soften in a preheated oven at 120 ° C - -150 ° C for approx. 20-30 minutes (depending on the size). When the edges are slowly getting dark on top, the pumpkin is soft enough.
Peel, hollow out and cut the pumpkin into cubes.
Let the olive oil get hot in a large saucepan and sauté the pumpkin pieces for about 10 minutes, stirring constantly.
Peel the potatoes, carrots and apples and cut into cubes. Cut the onion into small pieces. Put all ingredients in the pot with the pumpkin pieces and fill up with approx. 1 - 1.5 liters of vegetable stock (all ingredients must be covered with stock). Cook on medium heat and stir regularly until the potatoes are cooked through.
Take the pot off the stove and puree with a hand blender. If the soup is too thick, stretch with apple juice or water.
Finally season with salt, pepper and curry powder and serve hot.
It goes well with fresh bread and a beer.
Tip: The soup can be refined with sour cream or crème fraiche as desired. It is best to cook a day in advance and let it steep overnight!
Ingredients
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