Pumpkin and Kumquat Soup
4 servings
30 minutes
Pumpkin and kumquat soup is an unusual blend of sweetness and light citrus tang. It transports us to warm autumn evenings when the aroma of fresh pumpkin fills the home with coziness. Kumquat adds a refreshing note to the dish, while almond milk makes the texture incredibly delicate. This soup is a true homage to nature's still life, uniting warm, honeyed, and spicy flavors. It can be served as an elegant first course in European style or used as a warming light dinner. Garnishing it with green onions adds freshness and lightness. A perfect choice for those seeking originality and new gastronomic experiences.
1
In a blender, grind the almonds and add water. Blend well.
- Almond: 160 g
- Water: 400 ml
2
Chop all other ingredients finely and place them in a blender. Blend everything well, adding almond milk.
- Summer squash: 1 piece
- Kumquat: 6 pieces
- Fresh yellow bell pepper: 1 piece
- Carrot: 1 piece
- Chili pepper: 1 piece
- Lemon zest: 1 teaspoon
- Coconut flesh: 1 tablespoon
- Garlic: 1 clove
- Dried apricots: 5 piece
- Sun-dried tomatoes: 1 piece
- Almond: 160 g
- Water: 400 ml
3
Pour the soup into bowls and garnish with green onions.
- Summer squash: 1 piece
- Kumquat: 6 pieces
- Fresh yellow bell pepper: 1 piece
- Carrot: 1 piece
- Chili pepper: 1 piece
- Lemon zest: 1 teaspoon
- Coconut flesh: 1 tablespoon
- Garlic: 1 clove
- Dried apricots: 5 piece
- Sun-dried tomatoes: 1 piece
