Pumpkin And Apple Soup

• 5 tbsp olive oil
• 2 None onions, peeled and diced
• 1 3/4 lb pumpkin flesh, diced
• 4 None small apples, peeled, cored, 3 cut into chunks, 1 diced
• 6 1/3 cups vegetable stock
• 4 tbsp pumpkin seeds
• 4 tbsp heavy cream
• 2 tbsp sour cream
• 4 tbsp balsamic vinegar
• None None Pinch of sugar
• None None Pinch of grated nutmeg
• None None Fresh oregano, for garnish

1. Heat 4 tbsp oil in a saucepan and saute the onions, pumpkin and apple chunks until softened. Add the stock, bring to a boil and simmer for 20 mins.
2. Heat a frying pan and toast the pumpkin seeds until golden brown. Remove from the pan and allow to cool. Heat 1 tbsp oil in the pan and saute the diced apple for 1-2 mins, until softened.
3. In a bowl, stir the cream and sour cream until smooth. Remove the soup from the heat and puree with a hand blender. Stir in the vinegar and season with salt, black pepper, a pinch of sugar and a pinch of nutmeg.
4. Ladle into bowls and stir the sour cream mixture in swirls. Sprinkle with the diced apple and pumpkin seeds. Garnish with oregano and serve.

olive oil, onions, pumpkin flesh, apples, vegetable stock, pumpkin seeds, heavy cream, sour cream, balsamic vinegar, sugar, nutmeg, fresh oregano

Taken from recipes-plus.com/api/v2.0/recipes/21882 (may not work)