Pumpkin And Apple Soup - cooking recipe

Ingredients

5 tbsp olive oil
2 None onions, peeled and diced
1 3/4 lb pumpkin flesh, diced
4 None small apples, peeled, cored, 3 cut into chunks, 1 diced
6 1/3 cups vegetable stock
4 tbsp pumpkin seeds
4 tbsp heavy cream
2 tbsp sour cream
4 tbsp balsamic vinegar
None None Pinch of sugar
None None Pinch of grated nutmeg
None None Fresh oregano, for garnish

Preparation

Heat 4 tbsp oil in a saucepan and saute the onions, pumpkin and apple chunks until softened. Add the stock, bring to a boil and simmer for 20 mins.
Heat a frying pan and toast the pumpkin seeds until golden brown. Remove from the pan and allow to cool. Heat 1 tbsp oil in the pan and saute the diced apple for 1-2 mins, until softened.
In a bowl, stir the cream and sour cream until smooth. Remove the soup from the heat and puree with a hand blender. Stir in the vinegar and season with salt, black pepper, a pinch of sugar and a pinch of nutmeg.
Ladle into bowls and stir the sour cream mixture in swirls. Sprinkle with the diced apple and pumpkin seeds. Garnish with oregano and serve.