Clean the pumpkin and earth apple, remove the peel, cut into cubes, remove the ginger from the peel, chop finely. Sauté everything in heated olive oil, pour in the clear soup, cover and cook at low temperature for about 15 minutes until soft.
Rinse and clean the chili peppers, cut into small cubes. Melt butter with sugar, roast grapes with chili in it for about five minutes, season with juice of one lemon, pepper, salt. Blend the soup, garnish with grapes and finely chopped onion rings and bring to the table. It goes well with baguette.
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