Pumpkin and apple soup

Name: Pumpkin and apple soup
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Gap (approx. 300 g) Musk pumpkin (net approx. 250 g); 2 small apples; 1 (approx. 80 g) Onion; 1 TEASPOON Butter; 7-10 Tbsp Curry; 7-10 Tbsp Cayenne pepper; 250 ml Chicken bouillon (instant); 7-10 Tbsp Salt

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Gap (approx. 300 g) Musk pumpkin (net approx. 250 g)
2 small apples
1 (approx. 80 g) Onion
1 TEASPOON Butter
7-10 Tbsp Curry
7-10 Tbsp Cayenne pepper
250 ml Chicken bouillon (instant)
7-10 Tbsp Salt

Directions

1
Peel the pumpkin and remove the seeds. Cut pumpkin flesh into small sticks. Wash apples, quarter them, remove seeds. Cut flesh into fine slices. Peel onion, dice finely.
2
Heat butter in a pot. Steam onion in it until transparent. Sprinkle with curry and cayenne pepper. Sauté briefly and deglaze with broth. Add pumpkin and apple wedges, salt lightly and bring to the boil. Cover and cook for about 5 minutes. Take 1-2 tablespoons of pumpkin sticks and apple slices out of the stock. Cook the rest of the pumpkin and apple in the stock for another 5 minutes and puree. Season to taste with salt.
3
Cover and cook for about 5 minutes. Take 1-2 tablespoons of pumpkin sticks and apple slices out of the stock. Cook the rest of the pumpkin and apple in the stock for another 5 minutes and puree. Season to taste with salt. Serve the soup with the pumpkin sticks and apple slices removed. Serve sprinkled with cayenne pepper