Pumpkin cream soup with almond flakes
4 servings
30 minutes
Pumpkin cream soup with almond flakes is a refined dish of Italian cuisine that combines the tenderness of a velvety texture with an exquisite nutty note. Historically, pumpkin soups were popular in Italy due to the vegetable's availability and its nutritional properties. The flavor of this soup is rich and harmonious: the sweet pumpkin perfectly complements the aroma of sautéed onions and celery, while cream adds a special softness. Almond flakes add a crunchy texture, making the dish not only delicious but also aesthetically pleasing. This soup warms on cool days and is perfect for cozy home lunches as well as festive dinners. It is served with crispy croutons that highlight its richness and depth of flavor.
1
Cut the peeled pumpkin into random pieces. Sauté the onion and celery stalk in olive oil, add the pumpkin, vegetable broth (water, carrot, celery stalk, onion, bay leaf, parsley), and cook on low heat until ready.
- Pumpkin: 1 kg
- Onion: 40 g
- Celery stalk: 60 g
- Olive oil: 30 ml
- Vegetable broth: 400 ml
2
Pass the obtained mixture through a blender to achieve a homogeneous consistency. Add salt and pepper to taste. When serving, add a little cream. Serve with croutons. Garnish with almond flakes.
- Cream 20% fat: 60 ml
- Flaked almonds: 40 g
- Fried bread (grenki): 8 pieces
