Pumpkin Soup with Bacon and Apple
Peel the ginger, the onion and the carrots and finely chop. Cut the pumpkin flesh into cubes.
In a saucepan, heat 2 tablespoons of oil and sauté the onion with the ginger. Add the diced vegetables and sauté briefly, then fill with the broth. Season with salt and pepper and simmer for about 25 minutes over medium heat.
Meanwhile, peel the apples, quarter, remove core and cut into small cubes. Cook the bacon in a skillet, add the apple cubes and saute until both are golden brown.
Next, puree the soup, pour in the cream, season with salt, pepper and curry and distribute into bowls. Sprinkle with bacon and apple cubes and serve sprinkled with parsley.