Pumpkin and apple soup with sour cream and roasted pumpkin seeds

Name: Pumpkin and apple soup with sour cream and roasted pumpkin seeds
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Nutmeg pumpkin; 2 Onions; 4 small apples; 5 TABLESPOONS Olive oil; 1,5 l Vegetable broth; 4 TABLESPOONS Pumpkin seeds; 4 TABLESPOONS Schmand; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp freshly grated nutmeg; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Oregano

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Nutmeg pumpkin
2 Onions
4 small apples
5 TABLESPOONS Olive oil
1,5 l Vegetable broth
4 TABLESPOONS Pumpkin seeds
4 TABLESPOONS Schmand
2 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp freshly grated nutmeg
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Oregano

Directions

1
Cut the pumpkin into slices, remove the seeds. Peel and dice pumpkin. Peel and chop onions. Peel 3 apples, quarter them, remove seeds and cut into large pieces. Heat 4 tablespoons of oil in a saucepan.
2
Brown the onions, apples and pumpkin in it. Deglaze with stock, bring to the boil and simmer for about 20 minutes. Roast the pumpkin seeds in a pan without fat until golden brown, remove. Cut remaining apple into quarters, remove seeds and cut into small cubes.
3
Heat 1 tablespoon of olive oil in a frying pan. Steam apple cubes for 1-2 minutes until translucent. Mix sour cream and cream until smooth. Puree the soup and season to taste with salt, pepper, a little sugar, nutmeg and vinegar. Arrange in soup bowls.
4
Stir the sour cream mixture into streaks. Sprinkle with pumpkin seeds and apple cubes. Garnish with oregano. Serve with grain baguette.