Delicious pumpkin soup.

A simple wintertime recipe with an almond twist.

Ingredients (serves 4-6):

  • 800 gr. pumpkin
  • 1 onion
  • 1 stick of celery
  • 1 tsp of vegetable stock (cube or powder)
  • 1,5 lt of water
  • 30 gr of almond slices
  • 4 slices of white bread
  • 50 ml of milk
  • 1 tsp of curry powder (optional)
  • 3 tbs of olive oil
  • Butter
  • salt & pepper

First cut the pumpkin in a few big pieces and put it in the oven for 20 minutes at 180 C° in order to soften the peel.

Pumpkin02Quick tip: don’t throw away the pumpkin seeds.

After washing them you can dry them in the oven, add some salt and serve them as snacks, they will become very crunchy and tasty!

In the meantime, grease a non-stick pan with a little bit of butter and put the almond slices to roast slowly turning them around often so they won’t burn. Once the almonds are starting to colour set them aside and repeat the same operation with the bread cut in small cubes.

Remove the pumpkin from the oven, peel it and cut into pieces.

Chop the onion and the celery in tiny pieces and let them sear in a large pot with the olive oil. You can add a little bit of water to keep the onions from turning black. Add the pieces of pumpkin and the curry and stir for 2 minutes. Then, add the water and the vegetable stock. Let everything cook for about 30 minutes.

When everything is soft and completely cooked turn it into a soft cream with a hand blender. At this point you can adjust with salt & pepper and then let it cook for another 5 minutes.

Turn off the fire, add the milk and stir. Serve with the toasted almonds and the bread cubes on top.

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