Peel the pumpkin and cut into small pieces. Also peel and core the apples and puree in a blender together with the pumpkin flesh, ginger, coconut milk and water or beef broth. Pour mixture into a pot and boil vigorously. Season to taste with salt, cardamom and nutmeg. For the chowder, peel and core the remaining apple and cut into small cubes. Marinate with lemon juice and sugar. Arrange the soup in warmed bowls or plates, put in the marinated apple pieces and serve.
Preparation Tip:
If you are entertaining guests with the pumpkin soup, it looks especially pretty if you serve the finished soup in hollowed out small pumpkins.
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