Pumpkin soup with apple

Ingredients 6 servings:

1 tablespoon vegetable oil
1/2 onion
1 clove garlic
2 teaspoons grated ginger
1 small hot chili pepper
2 small or medium-size apples
500 g pumpkin (fresh)
1/3 teaspoon cinnamon
Salt and pepper
about 1.25 liters vegetable stock
freshly ground pepper
gorgonzola or Roquefort or other blue cheese with a mold

Preparation:

Heat the oil in a larger pot with a thick bottom, add the onion and fry it. Then add the grated garlic, grated ginger and halved, pitted chili. Fry for a minute.

Add peeled, cored free and diced apples. Cook stirring occasionally for about 4 - 5 minutes.

Now add cut into pieces the baked pumpkin*. Season with salt, pepper, cinnamon and bring to a boil.

Pour the stock in such an amount that reached 2 cm above the level of the vegetables. Bring to a boil, cover and simmer for about 10 minutes on a smaller heat until the pumpkin is tender. Blend to a smooth puree, if necessary, by adding more of boiling stock.

Serve such a small amount of crumbled gorgonzola cheese with the bread.

* How to bake a pumpkin: about 2 kg pumpkin, washed and cut into about 6 parts, remove the seeds. Place on a baking tray skin-side down and place in oven preheated to 200C. Bake for about 1 hour, or until the pumpkin is tender (a fork can easily be embedded deep into the flesh). Bore the flesh with a spoon of roasted pumpkin and mix the blender to a smooth puree . Measure out the required amount.