Ingredients
Muscat pumpkin – 2 pieces
Large onion – 3 pieces
Sweet apples – 500 grams
Goat cheese – 175 grams
Apple juice – 2 cups
Medium curry – 2 tablespoons
Bread (French baguette) – 1 piece
Butter – 2 tablespoons
Olive oil – 2 tablespoons
Salt – to taste
Pepper – to taste
Parsley – to taste
Cooking method
Heat butter and olive oil in a large saucepan. Put the chopped onion, sprinkle with curry, fry for 15-20 minutes, stirring occasionally.

Cut pumpkins in half, remove seeds, peel and cut into small pieces. Peel the apples from the skin and core, also finely chop.

Put the pumpkin and apples in a saucepan with onions, pour in 2 cups of water, season with 2 tsp. salt and 0.25 tsp. ground pepper, bring to a boil. Reduce the heat, cover, and cook for another 20-30 minutes until the pumpkin softens.

In portions, put the pumpkin-apple mass into a blender bowl, grind into a puree.

Return the puree to the saucepan. Pour in 1-2 cups of apple juice, salt again, you can mix. If the soup is too thick, thin it with juice.

Cut the baguette into slices, fry in a toaster or under the grill, sprinkle with goat cheese.

Serve the soup in serving pots or bowls, sprinkle with parsley, garnish with a slice of bread with crumbled cheese.

TIP: To give the soup an original taste, add cider instead of apple juice. Of course, this soup is only for adults!