Pumpkin Soup Oriental

Fry the onions and potatoes a little in the butter. Add the pumpkin, the vegetable soup and about 1/2 liter of water. Cover and cook for about 12 minutes until soft. Finely mash the vegetables. Fold in the apple juice and crème fraîche/sour cream, add more water depending on the consistency of the soup. Season with juice of one lemon, salt, ginger and cinnamon, decorate with almond kernels.

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