Summary

Ingredients

• 600 g Hokkaido pumpkin (se)
• 1 apple
• 1 onion (s)
• 800 ml vegetable stock, instant
• 2 tablespoon sugar, brown
• 2 tablespoon mustard, medium hot
• 2 tablespoon butter
• salt and pepper

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Instructions

1. Core, defiber and roughly dice the pumpkin. Peel and core the apple and chop it just as roughly. Peel and dice the onion.
2. Steam the onion cubes in butter until translucent. Add the apple and pumpkin cubes with the brown sugar and sauté. I always let it caramelize a little. Pour in the broth and cook in a closed saucepan over medium heat for about 15 minutes until the pumpkin and apple are soft.
3. Puree everything with a hand blender. Stir in the mustard and season with salt and pepper. You can add 1 tablespoon of mustard and sugar if you like.
4. Baguette is served with it.