Apple Pumpkin Soup
Due to its fibre, amaranth ensures long-lasting satiety, supplies high-quality protein and a lot of haematopoietic iron. Thanks to its unsaturated fatty acids it is good for the heart and has a positive effect on cholesterol levels.
This soup can also be pureed to a creamy consistency. Puffed quinoa can also be used instead of amaranth.
- 28 ounces Pumpkin (such as Muscat)
- 1 onion
- 2 tablespoons butter
- 26 ounces Vegetable broth
- freshly ground peppers
- 2 eggs
- 1 tablespoon lemon juice
- 2 ounces Amaranth
- 2 tablespoons freshly chopped Fresh herbs (parsley and marjoram)
- 3 ounces grated Cheese (such as Emmenthal)
- 2 tablespoons vegetable oil
- 1 Apple
- 1 teaspoon liquid honey
- marjoram (for garnish)
Cut the pumpkin into small cubes. Peel and finely chop the onion. Saute the onion and pumpkin in 1 tablespoon of butter. Pour in the broth and season with salt and pepper. Simmer over low heat for about 10 minutes.
For the dumplings, separate the eggs. Beat the egg whites with the lemon juice until stiff. Mix the egg yolks with the amaranth, herbs and cheese. Season with salt, pepper and nutmeg. Fold in the egg whites. Divide into small pieces. Saute for 3-4 minutes in oil, until golden brown.
Rinse the apples, quarter, remove the cores and cut into thin columns. Saute in the remaining butter. Drizzle with honey and remove from the heat.
Season the soup and pour into bowls. Add the dumplings and apple slices. Serve garnished with marjoram.