Curried Pumpkin And Apple Soup

• 5 tbsp olive oil, divided
• 2 None onions, peeled and diced
• 4 None small apples, peeled, cored, 3 cut into chunks, 1 diced
• 1 3/4 lbs pumpkin flesh, 1 1/2 lbs cut into chunks, 1/3 lb diced
• 5 1/4 cups vegetable stock
• 15 g fresh cilantro, roughly chopped
• 2 tbsp whipping cream
• 4 tbsp sour cream
• 1-2 tsp curry powder, according to taste
• 2-3 tbsp balsamic vinegar

1. Heat 4 tbsp oil in a saucepan and saute the onions, apple and pumpkin chunks until softened. Add the stock, bring to a boil and simmer for 20 mins.
2. Heat 1 tbsp oil in a frying pan and saute the diced apple and pumpkin for 2 mins, until translucent. Season with salt and black pepper. Stir in the cilantro and remove from the heat.
3. In a bowl, mix the cream and sour cream until smooth. Remove the soup from the heat and stir in the curry powder. Puree with a hand blender, then return to the heat and bring to a boil. Stir in the vinegar and season with salt, black pepper and a pinch of sugar.
4. Ladle into bowls and stir the sour cream mixture in swirls. Sprinkle with the diced apple and pumpkin.

olive oil, onions, apples, pumpkin, vegetable stock, fresh cilantro, whipping cream, sour cream, curry, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/19379 (may not work)