Peel the pumpkin and remove the seeds. Cut the pumpkin flesh into cubes. Wash, peel, quarter and core apples. Apple quarters also cut into cubes. Wash the chilli pepper, cut lengthwise and remove the seeds.
Cut the chili into fine rings. Peel and finely chop the onion. Heat the fat in a pot, fry the onion until transparent and sprinkle with curry. Sauté briefly and add broth. Add pumpkin, apples and chilli, salt lightly and bring to the boil.
Cover and cook for 8-10 minutes. Take a skimmer pumpkin and apple cubes out of the stock and set aside. Mash the rest of the pumpkin and apples in the stock and season with salt. Put the pumpkin and apple cubes back into the hot soup and warm them up.
Wash the coriander, dab dry and remove the leaves. Arrange the soup with a dash of crème légère in deep plates and sprinkle with curry and coriander. Serve garnished with apple slices.