Quarter the pumpkin, remove the seeds and cut the flesh into pieces. Potatoes wash, peel and also cut into small pieces. Peel and chop onions and garlic. Heat 3 tablespoons of oil in a large pot, fry onions and garlic in it. Sprinkle with curry and sauté briefly. Add pumpkin and potatoes, deglaze with apple juice and 1 1/2 litres of water. Season with broth. Bring to the boil, cover and cook for about 30 minutes
For the pesto, roast the almonds in a frying pan for about 5 minutes, turning constantly. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Wash the apples, cut the flesh into thin slices from the core and dice finely. Chop almonds. Mix parsley, almonds, apple, 100 ml oil and lemon juice, season to taste with salt and pepper
Finely puree the soup, season to taste with salt and pepper. Refine with crème fraîche and pesto
With 10 people: