Best Pumpkin Soup in World

Summary

Ingredients

• 1 pumpkin (se), (Hokkaido-),
• 3 cm ginger
• 2 apple, (Jonagold)
• 1 tablespoon, heaped butter
• 1 tablespoon, heaped sugar, brown
• 750 ml vegetable stock
• 100 ml white wine
• 1 cinnamon stick (s)
• 2 bay leaves
• 1 cup cream
• 1 teaspoon, heaped curry powder
• 1 teaspoon, leveled turmeric
• 0.5 teaspoon ½ nutmeg
• 1 teaspoon, leveled chili powder
• 1 teaspoon, leveled pepper
• 1 tablespoon salt
• 1 handful pumpkin seeds
• 1 handful ham, diced

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Instructions

1. Wash the pumpkin, cut open, remove the seeds and fibers and cut into cubes about 3 cm in size. The peel is not removed. Peel an apple, remove the core and dice. Melt the butter in a saucepan and caramelize the sugar in it. Now add the pumpkin and the apple, fry them briefly and then add the vegetable stock and white wine.
2. Peel, grate or finely chop the ginger and add to the soup with cinnamon and bay leaves. Cover and cook for about 15 minutes, until the pumpkin is soft. Now remove the cinnamon stick and the bay leaves.
3. Then mix the soup with the hand blender (if necessary, let it cool down a little beforehand because of hot splashes). Add the cream, season with the other spices and simmer for another 5 minutes.
4. Meanwhile, peel and dice the second apple. Briefly fry the pumpkin seeds and the ham cubes in the pan.
5. Finally, sprinkle the finished soup with the pumpkin seeds, diced ham and diced apple.
6. Not all three things have to be used. The soup also tastes good as a vegetarian version without ham cubes.