Pumpkin Apple Horseradish Soup

Pumpkin Apple Horseradish Soup

Serves 2:

1 Pumpkin, e.g. Hokkaido (800g)
1 Apple
1 Small yellow onion
2 tbsp Horseradish
1 tbsp Oil
250ml Vegetable stock
100ml Apple juice (or another apple)
3 tbsp cream
1-2 slices old bread
Butter
Oregano
Basil
Sea salt
Chili flakes

Peel, deseed and cut the pumpkin and apple into large cubes. Peel the onion and cut into large cubes. Fry all cubes in oil and pour in the vegetable stock. Cook for 20 to 30 minutes until the pumpkin is very soft. In the meantime cut the bread into cubes and fry in butter. Add horseradish and cream to the soup and puree. Add salt and pepper to taste. Serve the soup with the bread, sea salt, herbs and chili flakes to taste.