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Pumpkin Soup With Apples, Curry And Thyme
- Pumpkin 300 g, Hokkaido variety, chopped
- Vegetable stock 700 ml
- Organic apple rings 350 g
- Liquid cream 2 tbsp
- Thyme 2-3 sprigs
- Ginger 1 tsp, fresh and grated
- Curry 2 tsp powder
- Apple 1 small, organic, sliced or grated
- Cream 80 ml, whipped
Directions:View on Fine Dining Lovers
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