Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 3 medium potato (s)
• 1 bunch soup greens
• 2 medium onion (s)
• 1 teaspoon curry powder (madras curry)
• 1 teaspoon paprika powder
• 1 small Piece (s) ginger
• 1 teaspoon cumin powder
• 0.5 liter ½ milk
• 0.5 liter ½ apple juice
• 2 tablespoon honey
• 2 tablespoon crème fraîche
• 1 large apple
• 40 g coconut fat
• 1 tablespoon vegetable stock powder
• Pumpkin seeds, 1 tablespoon per soup cup
• Pumpkin seed oil, 1 tablespoon per soup cup

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Instructions

1. Dice the pumpkin, potatoes and onions. Quarter the apple and remove the core. Cut the soup greens into small pieces.
2. Sweat everything with the coconut oil in a large saucepan. Then deglaze with the milk and apple juice. Then add all the other ingredients and simmer. After 45 minutes, puree the soup and season to taste.
3. Arrange the soup in soup bowls or deep plates and serve garnished with pumpkin seed oil and pumpkin seeds.