← All recipes

🍽️ Creamy Pumpkin Soup with Crispy Apple Chips and Sea Buckthorn

190 kcal · 30 min · 4 servings

Ingredients

• 250 g tart apples
• 2 tbsp lemon juice
• 1 l meat broth (or vegetable broth)
• salt
• cayenne pepper
• 500 g pumpkin flesh
• 2 tart apples
• 2 tsp freshly grated ginger
• 50 ml whipping cream
• 50 ml sea buckthorn juice
• nutmeg
• peeled sesame seeds (for sprinkling)
• 2 tsp chopped parsley (for sprinkling)
• 2 tsp sliced almonds (for sprinkling)

Instructions

1. 1. Preheat the oven to 80 degrees Celsius using fan-forced mode.
2. 2. Thoroughly wash the apples.
3. 3. Cut the apples into four equal quarters.
4. 4. Remove the core from the apple quarters.
5. 5. Slice the apple flesh into very thin strips.
6. 6. Mix the lemon juice with 100 milliliters of water in a bowl.
7. 7. Briefly dip the apple slices into the lemon water mixture.
8. 8. Pat the apple slices dry with a kitchen towel.
9. 9. Arrange the apple slices on two baking sheets lined with baking paper.
10. 10. Place the trays in the oven and dry the chips for 2 to 3 hours.
11. 11. Insert a wooden spoon into the oven door to keep it slightly ajar.
12. 12. Season the broth with salt and cayenne pepper.
13. 13. Bring the seasoned broth to a boil.
14. 14. Dice the pumpkin into small cubes.
15. 15. Peel the apples intended for the soup.
16. 16. Cut the peeled apples into quarters.
17. 17. Remove the core from the apple quarters.
18. 18. Dice the cored apple pieces as well.
19. 19. Add the pumpkin, apple cubes, and ginger to the boiling broth.
20. 20. Simmer the ingredients for about 25 minutes over low heat.
21. 21. Check if the pumpkin and apples are soft.
22. 22. Blend the soup until smooth using a blender.
23. 23. Stir the cream and sea buckthorn juice into the soup.
24. 24. Bring the soup back to a brief boil if necessary.
25. 25. Thin the soup with a little more broth if it is too thick.
26. 26. Season the soup to taste with salt, nutmeg, and cayenne pepper.
27. 27. Sprinkle the finished soup with sesame seeds, parsley, and almonds.
28. 28. Place the dried apple chips on top of the soup.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 190
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 27 g