Remove the peel from the pumpkin, parsnips and apple and cut into cubes. Finely chop the onion and sauté in butter until translucent. Add the pumpkin, parsnip and apple pieces, sauté and deglaze with the vegetable soup. Bring the soup to a boil and simmer for about 10 minutes at low temperature with the lid closed. In the meantime, brown the almond kernels in a frying pan without fat. Blend soup, season with 1/2 tsp. each curry powder, mixed new spice and ginger and season with salt, black pepper and 1/2 tsp. each balsamic vinegar and soy sauce.
Divide soup evenly among plates, garnish with a small amount of sour cream or crème fraiche and almond kernels.
Croutons freshly roasted in butter taste just as good with it.
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