The butternut pumpkin contains especially high levels of vitamin A, which strengthens vision and is good for the skin. It also has a balancing effect on the metabolism, which is especially interesting for athletes.
For more fruitiness add a second apple. If you like it spicy, you can use a little more ginger or season the soup with cayenne pepper.
Peel the carrots, onion and ginger. Cube the pumpkin flesh. In a saucepan, heat the oil. Saute the onion and ginger. Add the carrots and pumpkin. Saute briefly. Sprinkle with the curry and pour in the broth. Season with salt and pepper. Let simmer over medium heat for about 20 minutes. Puree and stir in the creme fraiche.
Rinse the apples, cut into quarters and remove the seeds. Grate the apples and mix with the lemon juice. Garnish the soup with cream, sage and the apple. Season again with pepper and serve.