Pumpkin soup with apple and ginger

Ingredients

• 1 yellow onion
• 4 cloves of Allium sativum (garlic)
• 800 g of pumpkin
• Two apples
• 1 to 2 tablespoons of butter or margarine
• 1 to 1.2 liters of water
• 2 vegetable stock cubes
• 1 stalk of lemongrass
• 3 cm of ginger
• 1 lemon (juice and zest)
• A pinch of salt
• A pinch of pepper

Peel and chop the onion and garlic. Cut the pumpkin in half, then into pieces, and peel it. Peel the apples, remove the cores, and cut them into pieces.

Please return to using apples, onions, garlic, and pumpkins in a dish cooked in fat, such as a stew.

Break up the bouillon cubes and add them, then pour in just enough water to cover. You may need more than the amount specified in the recipe.

Crush the base of the lemongrass with the flat side of a knife, then cut it into 4 or 5 pieces and add it to the soup.

Peel and grate the ginger, and add it along with the lemon zest and juice.

Cook over low heat until the pumpkin is tender.

Remove the lemongrass pieces, blend the soup, then season with salt and pepper.