Summary

Ingredients

• 2 small onions
• 3 clove (s) garlic
• 1 tablespoon walnut oil
• 1 Hokkaido pumpkin (se)
• 4 large carrot (s)
• 1 apple, e.g., pink lady
• 0.75 liter ¾ vegetable stock
• 0.25 liter ¼ white wine, drier
• 1 ½ teaspoon salt
• 1 teaspoon curry powder, medium
• 0.5 teaspoon ½ turmeric
• 250 g mushrooms, brown
• 2 tablespoon walnut oil
• 1 tablespoon cane sugar
• 2 pinches salt
• 1 pinch chilli, ground
• 1 handful pumpkin seeds or
• 1 handful parmesan
• Pumpkin seed oil

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Instructions

1. Cut onions and garlic into small cubes and sauté in walnut oil in a saucepan.
2. Divide the pumpkin, remove the seeds, peel and cut into small pieces. Peel the carrots and grate finely with the pumpkin in the food processor. Pour into the saucepan and cook while stirring. Peel and core the apple, cut into small pieces, add and stir.
3. Gradually pour in the vegetable stock so that the ingredients are not completely covered. Simmer over medium heat with the lid closed. Season with salt, curry, turmeric and, if desired, with black pepper. Add the white wine, season to taste and simmer.
4. Wash the mushrooms, remove the stems, pat dry and cut into thin slices. Heat a pan with 2 tablespoons of oil. Fry the mushrooms until the liquid has boiled off and they turn brown and crusty. Add salt, cane sugar and chilli, toss or stir and caramelize.
5. Optionally, lightly toast the pumpkin seeds without oil in a pan. Pour the soup into plates, put a little pumpkin seed oil in the middle, sprinkle with grated parmesan or pumpkin seeds and mushrooms.