Summary

Ingredients

• 1 ½ kg pumpkin (s), e.g., Hokkaido
• 2 apples, tart ones
• 1 onion (s)
• 2 cloves garlic)
• 1 dl wine
• 3 tablespoon curry powder
• 1 ½ tablespoon ginger powder or fresh ginger
• 1 liter vegetable stock
• nutmeg
• Chilli flakes or fresh chillies
• 1 dl sweet cream
• Spice (s)

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Instructions

1. Dice the onion and sweat with the pressed garlic until translucent. Deglaze with wine. In the meantime, wash the pumpkin (if not using Hokkaido, peel it!) And cut in half. Remove the seeds and cut the pumpkin flesh into cubes. Wash, core and dice the apples.
2. Add the pumpkin and apple pieces to the onions. Add vegetable broth (the soup will be relatively thick, if you like it thinner, use more broth accordingly). Season with curry, ginger, nutmeg and chilli flakes.
3. Cover and simmer on a low flame until the pumpkin is cooked through (approx. 20 min.). Remove the soup from the stove and puree. Add the cream, season to taste and bring to the boil again briefly.
4. This amount makes about 2.5 liters of soup.