Apple and Pumpkin Soup

For the apple-pumpkin soup, dice the pumpkin flesh, wash and peel the apples, remove the skin and grate.

Squeeze the lemon and sprinkle the grated apples with it. Peel ginger, grate and sauté in a pot with heated oil.

Add pumpkin pieces and half of apple rasps. Deglaze with apple and orange juice. Simmer for at least 20 minutes until pumpkin flesh is tender.

Puree soup and season with salt, pepper and curry. Serve the apple-pumpkin soup sprinkled with apple shavings and a tablespoon of sour cream.

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