Summary

Ingredients

• 500 g Hokkaido pumpkin (se)
• 1 onion (s)
• 10 g butter
• 2 tablespoon sunflower oil
• 50 g flaked almonds
• 400 ml vegetable stock
• 250 ml cremefine
• salt and pepper
• Pumpkin seed oil

Print Recipe Pin Recipe

Instructions

1. Cut the pumpkin flesh into small cubes. Peel and dice the onion.
2. Heat the butter and oil in a saucepan and sweat the onion in it. Add the pumpkin meat and sauté. Mix in 4 tablespoon of the almond flakes and cook for about 6 minutes. Deglaze with the broth and let the soup simmer over a low flame for about 1 hour.
3. Lightly toast the remaining almond flakes in a pan without fat.
4. When the cooking time is up, puree the soup and stir in 150 ml of the Cremefine. Season with salt and pepper and simmer for another 5 minutes. Beat the rest of the Cremefine until stiff and pull it into the soup.
5. Arrange the soup in deep plates, drizzle with pumpkin seed oil and garnish with the flaked almonds.