Sauté onions, potatoes, pumpkin, ham and garlic in oil until soft. Add the curry and sauté, deglaze with wine, season with salt and sugar.
Add the stock and whipped cream. Simmer the soup at low temperature for ten minutes. Add the apple cubes. Make the soup another 5 min.
Season the pumpkin soup with pepper and vinegar, sprinkle with pumpkin seeds and bring to the table.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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