Pumpkin and Sweet Potato Soup

1. Wash the pumpkin, cut in half and remove the seeds with a spoon.

Cut the pumpkin into small pieces.

Peel the sweet potato and cut into small pieces.

Peel the apple, remove the centre and cut into small pieces.

Peel and chop the onion.

Heat the olive oil in a large saucepan and sauté the pumpkin, sweet potato, onion and apple for about 5 minutes.

In the meantime, heat water for the vegetable stock.

Deglaze the vegetables with balsamic vinegar, add the vegetable stock and simmer for about 15-20 minutes. Stir occasionally.

Then puree the vegetables well with a hand blender or in a stand mixer.

If the soup is too thick, you can add a little more water.

Season the soup with pepper and garnish with parsley and pumpkin seeds.