Apple and Pumpkin Soup

For the apple-pumpkin soup, lightly sauté the finely chopped Mirepoix in butter, add the pumpkin and sliced apple, stir briefly, deglaze with Calvados and white wine and fill up with the vegetable stock.

Then simmer for 20 minutes, add the whipped cream to the crème fraîche, puree in a blender and strain through a sieve. Bring to the boil again, thicken with cornflour if necessary and garnish the apple-pumpkin soup in a bowl.

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