Apple and pumpkin soup

Name: Apple and pumpkin soup
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 500 g Hokkaido Pumpkin; 400 g sour apples; 1/2 red chilli pepper; 1 medium onion; 15 g Butter or margarine; 1 TABLESPOON Curry; 500 ml Chicken bouillon (instant); 7-10 Tbsp Salt; 1/2 Pot of coriander; 100 g Light cream; 7-10 Tbsp Curry; 2 Apple slices to garnish

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

500 g Hokkaido Pumpkin
400 g sour apples
1/2 red chilli pepper
1 medium onion
15 g Butter or margarine
1 TABLESPOON Curry
500 ml Chicken bouillon (instant)
7-10 Tbsp Salt
1/2 Pot of coriander
100 g Light cream
7-10 Tbsp Curry
2 Apple slices to garnish

Directions

1
Peel the pumpkin and remove the seeds. Cut the pumpkin flesh into cubes. Wash, peel, quarter and core apples. Apple quarters also cut into cubes. Wash the chilli pepper, cut lengthwise and remove the seeds.
2
Cut the chili into fine rings. Peel and finely chop the onion. Heat the fat in a pot, fry the onion until transparent and sprinkle with curry. Sauté briefly and add broth. Add pumpkin, apples and chilli, salt lightly and bring to the boil.
3
Cover and cook for 8-10 minutes. Take a skimmer pumpkin and apple cubes out of the stock and set aside. Mash the rest of the pumpkin and apples in the stock and season with salt. Put the pumpkin and apple cubes back into the hot soup and warm them up.
4
Wash the coriander, dab dry and remove the leaves. Arrange the soup with a dash of crème légère in deep plates and sprinkle with curry and coriander. Serve garnished with apple slices.