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Fruity Pumpkin & Chestnut Soup


Soup topping:

1 tbsp oil
Chopped rosemary
150 g apples

100 g onions
1 kg pumpkin, e.g. Hokkaido
150 g apples
200 g cooked chestnuts
2 tbsp oil
1 l vegetable broth
250 ml cider
Freshly ground pepper
Cayenne pepper
250 g crème fraîche

Preparation time: 40 minutes

Easy to make

1. Heat up the oil in a pan, add the rosemary and the finely diced apples and fry for a moment, then put the mixture on a plate.

2. Cut the onions, pumpkin (Hokkaido doesn't need to be peeled) and apples into cubes. Roughly chop the chestnuts.

3. Heat the oil in a pot and sauté the onion, pumpkin and apple cubes in there. Add the chestnuts and continue sautéing. Deglaze with the vegetable broth and cider then leave to simmer for 10 minutes.

4. Purée the vegetables and then season to taste with salt, pepper, cayenne pepper and nutmeg. Stir in the crème fraîche.

5. Serve the soup immediately. A toasted baguette will taste great with this dish.

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