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Ingredients (4 servings)
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1 Stk. Schnitzkürbis
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200 g Bio-Apfel
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30 g Butter
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2 Stk. Sahnejoghurt
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100 g Vorarlberger Bergkäse
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Salz, Pfeffer, Muskatnuss und Wasser
Preparation
- Put the mountain cheese in rough pieces into the mixing bowl, chop for 8 seconds on speed 7, and set aside.
- Place about 600 g of diced pumpkin flesh and the peeled, cored apple into the mixing bowl and chop for 5 seconds on speed 5.
- Add the butter and sauté for 3 minutes at 120 degrees on speed 1, then add 500 ml of water, season with salt, pepper, and nutmeg, and cook for 18 minutes at 100 degrees on speed 1.
- Add the creamy yogurt, puree the soup finely for 1 minute gradually increasing from speed 4 to 8, and serve sprinkled with the mountain cheese.
