Roast onion in butter until translucent. Add pumpkin and apple and steam briefly. Deglaze with cognac, Pinot Blanc and clear vegetable soup, season, simmer on low heat for approx. 15 minutes and puree. Stir potato starch in some cold water until smooth, add to the soup, bring to the boil again and season to taste. Before serving, refine the soup with cream and round off with parsley and dill.
Nutritional values per serving: Kcal/kJ 176/739 E. 2g, F. 8g, KH 9g, BE 0,5
