Pumpkin Soup with Apple and Croutons

Rinse, peel, halve and quarter apples. Remove seeds from apples, chop and transfer to a bowl. Toss with water and lemon juice to prevent browning. Peel pumpkin remove seeds and core. Cut pumpkin into 1 cm (approximately 1/2 inch) cubes. Peel and dice onion. In a saucepan, sauté onions in melted butter. Add pumpkin and apple and fry, stirring. Deglaze with apple juice. Cover and cook until vegetables are soft, 10-12 minutes. Stir in honey and puree with an immersion blender.

Gradually stir in whey until incorporated. Season with salt, pepper and cinnamon. Strain soup through a sieve and ladle into preheated soup bowls. Serve garnished with mint leaves.