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🍽️ Creamy Pumpkin Soup with Apple-Leek Chutney

435 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 2 medium-sized, tart apples (e.g. Cox Orange)
• 2 medium onions
• 1 tbsp sunflower oil
• 1 red chili pepper
• 1 tbsp sugar
• 4 tbsp white wine vinegar
• 1 pinch ground cumin
• 1 clove
• salt
• 1 kg pumpkin (net 750g flesh)
• 1 tbsp butter
• 400 ml poultry stock (ready-made product in a jar)
• white pepper (from the mill)
• 200 ml whipping cream
• a few leaves fresh basil

Instructions

1. 1. Wash the leek and slice it into thin rings.
2. 2. Peel the apples and the onions.
3. 3. Core the apples and dice them together with the onions into fine cubes.
4. 4. Heat oil in a large frying pan or pot.
5. 5. Sauté the apple and onion cubes as well as the leek rings in the hot oil.
6. 6. Halve the chili pepper, remove the seeds, and chop it finely.
7. 7. Add the chili pieces to the pan.
8. 8. Season the mixture with sugar, vinegar, salt, cumin, and cloves.
9. 9. Pour in 50 milliliters of water.
10. 10. Let everything simmer covered for about 20 minutes.
11. 11. Cut the pumpkin flesh into small pieces.
12. 12. Heat fat in a separate pot.
13. 13. Sauté the pumpkin pieces in the hot fat.
14. 14. Deglaze the pumpkin pieces with poultry stock.
15. 15. Season with white pepper.
16. 16. Let the pumpkin simmer covered for about 15 minutes.
17. 17. Puree the cooked pumpkin finely using a hand blender.
18. 18. Whip the cream until stiff.
19. 19. Gently fold the whipped cream into the pumpkin mixture.
20. 20. Place a spoonful of the apple-leek chutney into deep soup plates.
21. 21. Pour the warm pumpkin cream soup over the chutney.
22. 22. Rinse the basil and shake it dry.
23. 23. Slice the basil leaves into thin strips.
24. 24. Sprinkle the basil strips over the finished soup.

Nutrition per serving

• kcal: 435
• Protein: 11 g · Fett/Fat: 27 g · Carbs: 36 g