Autumn Soup

For the autumn soup, wash the pumpkin and separate the core. Cut the flesh (with peel – the pumpkin does not need to be peeled) into small cubes. Wash and core the apple and also cut into small cubes. Peel and finely dice the carrots.

Heat the oil in a higher pot and roast the carrots with the pumpkin briefly in it. Pour in enough water until everything is just covered.

Now add the apple cubes and let everything cook until soft. Then remove from heat and finely puree and season with salt and nutmeg.

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