Summary

Ingredients

• 2 tablespoon butter
• 1 onion (s)
• 2 apples
• 600 g pumpkin meat, e.. butternut or nutme squash
• 1 piece (s) ginger, about the size a thumb
• 1 chilli pepper (s), red
• 1 sprig thyme, fresh
• sea-salt
• Pepper, white, freshly ground
• 300 ml water, or vegetable stock
• 2 tablespoon crème fraîche
• Pumpkin seed oil
• Pumpkin seeds, peeled
• possibly chili powder

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Instructions

1. Peel and dice the onion, peel, core and dice the apples. Peel, core and dice the pumpkin. Peel and finely dice the ginger. Core and finely chop the chilli pepper. Wash the thyme, pat dry and strip off the stem.
2. Melt the butter in the pan, add the onion and apple cubes and sauté. Add the pumpkin, ginger, chilli and thyme, season with salt and pepper. Pour water or stock, bring to a boil and cook for about 10 minutes.
3. In the meantime, roast the pumpkin seeds dry in a pan until they start to jump in the pan. Put aside. Puree the pumpkin with the hand blender. Stir in the creme fraiche and season the soup with salt and white pepper. If desired, season with dried chilli. If the soup is too thick, add hot water or broth until the desired consistency is achieved.
4. Pour the soup into soup plates, add a few drops of pumpkin seed oil to the soup and sprinkle with pumpkin seeds.
5. We usually have bread with it, either a pumpkin seed bread or I bake a corn bread.