Summary

Ingredients

• 2 tablespoons oil
• 1 tablespoon butter
• 1 large onion (s)
• 500 g pumpkin meat
• 1 medium potato (s)
• 2 apples
• 0.5 teaspoon ½ turmeric
• 1 teaspoon curry powder
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ ginger powder
• 0.75 liter ¾ vegetable stock
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 1 bay leaf
• 125 ml milk
• 2 tablespoon cognac

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Instructions

1. Dice the onion, sauté in butter and oil until translucent. Peel the pumpkin, potatoes and apples, cut into large cubes and add to the onions. Add the spices and mix everything together. After 2 to 3 minutes, deglaze with the broth. Stir in salt, sugar and bay leaf, bring to the boil briefly. Then cook on medium heat with the lid closed for about 20 minutes.
2. Take out the bay leaf. Puree in the food processor or with a hand blender until you have a creamy mixture. Remove from heat, add milk and season with the cognac.
3. Tip:
4. Cinnamon croutons go wonderfully with the garnish. To do this, roast white bread cubes in butter over medium heat in a pan until golden and then sprinkle with a little cinnamon.