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🍽️ Creamy Pumpkin Apple Soup with Ginger

211 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 20 g ginger root
• 600 g Hokkaido pumpkin flesh
• 2 apples
• 1 sprig thyme
• 1 tbsp olive oil
• salt
• pepper
• 1 star anise
• 100 ml cloudy apple juice
• 1 l vegetable broth
• 1 tbsp butter (15 g each)
• 2 tbsp sunflower seeds (15 g each)
• 1 handful parsley (5 g each)

Instructions

1. 1. Peel the onion, garlic, and ginger. Cut all three ingredients into very small cubes.
2. 2. Cut the pumpkin flesh into small pieces.
3. 3. Wash the apples. Take one apple, cut it in half, remove the core, and chop the flesh.
4. 4. Wash the thyme sprigs and shake them dry.
5. 5. Heat oil in a large pot.
6. 6. Add the chopped onions, garlic, ginger, and pumpkin pieces to the pot.
7. 7. Add the chopped apple pieces as well.
8. 8. Sauté the vegetables and fruits for 4 minutes over medium heat.
9. 9. Season the mixture with salt and pepper.
10. 10. Add the thyme sprigs and star anise.
11. 11. Deglaze the ingredients with the juice.
12. 12. Add the broth to the soup.
13. 13. Let the soup simmer for 25 to 30 minutes over low heat.
14. 14. Remove the thyme sprigs and star anise from the soup.
15. 15. Puree the soup as finely as possible.
16. 16. Cut the remaining apple in half and remove the core.
17. 17. Slice the apple halves into thin slices.
18. 18. Heat butter in a frying pan.
19. 19. Fry the apple slices for 3 minutes over medium heat.
20. 20. Heat a separate, hot frying pan without fat.
21. 21. Roast the sunflower seeds for 3 minutes over medium heat.
22. 22. Wash the parsley and shake it dry.
23. 23. Chop the parsley finely.
24. 24. Fill the pumpkin soup into bowls.
25. 25. Garnish the soup with the fried apple slices.
26. 26. Sprinkle the roasted sunflower seeds and chopped parsley over the top.

Nutrition per serving

• kcal: 211
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 29 g