Pumpkin cream soup with almonds

4 servings

30 minutes

Pumpkin cream soup with almonds is a harmony of autumn warmth and delicate texture. Its roots can be found in Italian cuisine, where simplicity and rich flavor of natural ingredients are valued. The rich color of pumpkin and light sweetness enriched with almond flour aroma create a tender and velvety consistency. The mild spiciness of garlic and onion, complemented by notes of dried thyme, makes this soup perfect for cozy autumn dinners. Olive oil adds depth of flavor while almond flakes and cress salad provide an exquisite texture. This soup is not just a dish but a true gastronomic delight, ideal for both everyday meals and festive occasions where you want to impress guests with something unusual and elegant.

Energy value per serving

• Calories: 223.2
• Proteins: 5.4g
• Fats: 17.5g
• Carbohydrates: 16.3g

Ingredients

• Pumpkin: 600 g
• Onion: 100 g
• Water: 750 ml
• Garlic: 1 clove
• Olive oil: 2 tbsp
• Almond flour: 25 g
• Almond petals: 25 g
• Watercress: to taste
• Dried thyme: to taste
• Salt: to taste

Cooking steps

1. Peel the pumpkin and cut it into cubes.

   Required ingredients:

   • Pumpkin: 600 g

2. Add olive oil to the saucepan and sauté the peeled and finely chopped onion and garlic for a bit, then add the pumpkin and sauté a little more.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 100 g
   • Garlic: 1 clove
   • Pumpkin: 600 g

3. Then pour in water, add salt and pepper to taste, and cook on medium heat for about 20 minutes.

   Required ingredients:

   • Water: 750 ml
   • Salt:  to taste

4. Chop all ingredients in a blender together with almond flour.

   Required ingredients:

   • Almond flour: 25 g

5. Pour the soup into a bowl, add olive oil, and garnish with almond petals and watercress.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Almond petals: 25 g
   • Watercress:  to taste