- butter - 1 Art. a spoon
- medium bulb, diced - 1 piece
- pumpkin, peeled and sliced - 1 Piece
- apple, peeled and sliced, plus 1 apple for garnish - 4 pieces
- large salt - 2 teaspoons
- Ground cumin - 11/2 Teaspoons
- Ground Coriander - 1/2 Teaspoon
- Ground ginger - 1/2 Teaspoon
- cayenne pepper - 1/4 teaspoons
- freshly ground black pepper - 1/4 Teaspoon
- chicken or vegetable broth - 2 Cups
- water, as well as more, if necessary - 21/2 Glass
- chili, thinly sliced, for garnish - 1 piece
- sour cream, for garnish - 1 part
Melt the butter in a large saucepan over medium heat. Add onion, cook, stirring, until it starts to soften, about 4 minutes. Add pumpkin, and cook, stirring until it softens, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, broth and water to cover enough ingredients. Bring to a boil and cook for about 30 minutes. Beat the soup in a blender until smooth. Pour the soup back into the pan. Dilute with water if necessary (if the soup is too thick). Before serving, pour into portions, if desired, decorate with apple slices, chili and sour cream.
Servings: 6