Pumpkin and Apple Soup with Curry

Sauté pumpkin, potatoes, onion, ham and garlic in THEA until translucent.

Add curry, sauté, deglaze with wine, season with salt and sugar.

Add soup, whipping cream and apple cubes, simmer at low heat for about 10 minutes. Remove from heat and blend until creamy. Season to taste with apple cider vinegar and pepper.

Add bacon cubes to the cold pan, heat, let out and sweat the apple cubes briefly.

Serve the pumpkin soup and decorate with the bacon and apple cubes.

Preparation Tip:

Instead of whipping cream, you can use coconut milk.

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