Ingredients (serves 6):
- 800g pumpkin
- 4 medium sized apples
- 1 tablespoon maple syrup
- 3 tablespoons pumpkin seed oil
- 750ml vegetable stock
- 2 shallots
- 2 tablespoons fine mustard (not too spicy)
- 1 teaspoon balsamic vinegar
- 1 pinch of turmeric
- 80g pumpkin seeds
Peel pumpkin, remove fibers and seeds. Chop coarsely. Peel shallots and dice, core the apples, peel and dice three of them. The forth apple has to be cut in quarters and then into very fine slices. Rub the slices with lemon juice to prevent it from oxidating.
Roast pumpkin seeds in a pan without adding any oil and set aside.
Add diced pumpkin, apple, shallots to the vegetable broth and cook over low heat until vegetables and fruits are soft. Puree with the blender until creamy. Then season with pepper, salt, balsamic vinegar, turmeric and 2 tablespoons of pumpkin seed oil. Then stir in the mustard and keep the soup warm.
Heat a little neutral oil in a pan, add maple syrup. Once the syrup caramelizes and bubbles, add the apple slices and fry gently from both sides for about 2 minutes.
Serve each plate of soup garnished with some apple slices, a little pumpkin seed oil and roasted pumpkin seeds.