Summary

Ingredients

• 500 g pumpkin (se) (e.. Hokkaido)
• 200 g potato (s)
• 100 g carrot (s)
• 100 g apples
• 60 g onion (s)
• 1 chilli pepper (s)
• 2 tablespoon vegetable oil
• 800 ml vegetable stock
• 200 g processed cheese with herbs
• salt and pepper

For the set:

• 100 g pumpkin meat
• 150 g apples
• chervil
• chives

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Instructions

1. Halve the pumpkin, remove the inside, peel and cut the pulp into cubes. Peel the potatoes, carrots, apples (without core) and onions, also dice. Cut the chilli pepper into small pieces.
2. Heat the oil in the pan and sweat the vegetables in it. Pour in the broth, season to taste, bring to a boil. Reduce the heat and simmer covered for approx. 20 minutes, until the vegetables are soft.
3. Remove from heat, puree finely, put aside. Melt the processed cheese in the soup while stirring, season to taste again.
4. For the garnish, cut 100 g pumpkin meat into very small cubes. Also cut the apple without the core into small cubes. Cook both in lightly salted water until firm to the bite, then strain and drain. Garnish the soup with herbs, pumpkin and apple cubes.