Pumpkin Soup

Peel the pumpkin, remove the seeds and fibrous strands, and cut the flesh into cubes.

Wash and peel the potatoes and coarsely grate them.

Dice the onion and finely chop the garlic clove.

Melt the butter in a pot and sauté the onion and garlic over medium heat until translucent.

Add the pumpkin cubes and grated potatoes and lightly sauté for about 5 minutes.

Deglaze with apple juice and vegetable broth, bring to a boil, then cover and simmer for about 10 minutes until the pumpkin and potatoes are soft.

Puree the soup until smooth and season with sour cream, lemon juice, curry, ground ginger, salt and pepper.