1. Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more. 2. Add the pumpkin and the apple, mix, and then add the stock. 3. Bring to the boil, lower the heat and simmer for 40 to 50 minutes. 4. I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor. 5. Add the lemon juice and check the seasoning. 6. Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread. 7. For vegetarian use vegetable stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
