Apple and pumpkin soup

For 2 people
  • 500 g Hokkaido pumpkin
  • 400 g sour apple
  • 1/2 red chilli pepper
  • 1 medium-sized onion
  • 15 g Butter or margarine
  • 1 EL Curry
  • 500 ml Chicken bouillon (instant)
  • Salt
  • 1/2 Pot of coriander
  • 100 g Crème légère
  • Curry
  • 2 Apple wedges for garnishing
45 minutes
light
1.
Peel the pumpkin and remove the seeds. Cut the pumpkin meat into cubes. Wash, peel, quarter and core the apples. Also cut the apple quarters into cubes. Wash the chilli pepper, cut lengthways and remove the seeds.
2.
Cut the chilli into fine rings. Peel onion and chop finely. Heat the fat in a saucepan, sauté the onion until translucent and sprinkle with curry. Sauté briefly and deglaze with stock. Add the pumpkin, apples and chilli, lightly salt and bring to the boil.
3.
Covered 8-10Let simmer for minutes. Remove a slotted ladle of pumpkin and apple cubes from the broth and set aside. Puree the rest of the pumpkin and apples in the broth and season with salt. Put the pumpkin and apple cubes back into the hot soup and warm up.
4.
Wash the coriander, pat dry and pluck the leaves off. Serve the soup with a dollop of crème légère in deep plates and sprinkle with curry and coriander. Serve garnished with apple wedges.
1 person approx:
  • 310 kcal
  • 1300 kJ
  • 6 g protein
  • 15 g fat
  • 35 g carbohydrates

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