Curried Pumpkin And Apple Soup - cooking recipe

Ingredients

5 tbsp olive oil, divided
2 None onions, peeled and diced
4 None small apples, peeled, cored, 3 cut into chunks, 1 diced
1 3/4 lbs pumpkin flesh, 1 1/2 lbs cut into chunks, 1/3 lb diced
5 1/4 cups vegetable stock
15 g fresh cilantro, roughly chopped
2 tbsp whipping cream
4 tbsp sour cream
1-2 tsp curry powder, according to taste
2-3 tbsp balsamic vinegar

Preparation

Heat 4 tbsp oil in a saucepan and saute the onions, apple and pumpkin chunks until softened. Add the stock, bring to a boil and simmer for 20 mins.
Heat 1 tbsp oil in a frying pan and saute the diced apple and pumpkin for 2 mins, until translucent. Season with salt and black pepper. Stir in the cilantro and remove from the heat.
In a bowl, mix the cream and sour cream until smooth. Remove the soup from the heat and stir in the curry powder. Puree with a hand blender, then return to the heat and bring to a boil. Stir in the vinegar and season with salt, black pepper and a pinch of sugar.
Ladle into bowls and stir the sour cream mixture in swirls. Sprinkle with the diced apple and pumpkin.