Cream of Pumpkin Soup

Cut the prepared pumpkin into small pieces and steam in white wine and apple juice with clove and cinnamon stick for about 20 to 30 minutes.

Take out the clove and cinnamon stick, add the milk, mash the whole thing finely and let it boil up briefly. If necessary, add a little apple juice.

Lightly whip the whipped cream, fold it into the soup and season to taste with salt and freshly ground pepper.

Divide the soup evenly among plates and serve sprinkled with almond kernels.

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