Summary

Ingredients

• 2 kg pumpkin meat
• 6 medium potato (s)
• 4 apples (e.g. Elstar)
• 2 large onions
• 3 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 ½ liter stock, grained
• 100 g raisins
• oil

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Instructions

1. Roughly dice the onions and apples and sauté in 1 tablespoon of oil. Peel and dice the potatoes. Add the cut pumpkin and the potato cubes to the apple and onion mixture and sauté.
2. Dust with curry powder and chili powder and fry for about 3 minutes, then deglaze with the stock and cook for about 20 minutes, until the potatoes and pumpkin are soft. Puree the soup. Now add the raisins to the soup and let it steep for 10 minutes over a low heat.