Pumpkin & Almond Soup - Non Architecture

Pumpkin & Almond Soup

ingreda-04

Ingredients

200 g yellow pumpkin
20 g almond
1/2 onion
10 g butter
60 g yogurt
200 ml stock
salt & pepper

Serves 1

Method

In a pot prepare the stock, you can make it veg or meat as you prefer, and leave it on a law heat.

Meanwhile, take the pumpkin, clean it, remove the skin and slice into little pieces. Slice the onion, heat the butter in a large pad and stir in the onion until tender, about 2 minutes. Add the pumpkin and leave it for 5 minutes to sear.

Add 10 g of almond pieces and the stock and bring to a boil over medium-high heat, then lower and simmer from 10 to 30 minutes, depending on your preferred consistency.

Whisk the pumpkin and serve it adding the yogurt and the resting almond.

Your pumpkin and almond soup is ready, have a good taste experience!

ricettaHow to choose a good pumpkin

First of all check the color, it has to have concistent colorinf throughout. Place pressure on the bottom with your thumbs, would not flex if it is fresh. Look for soft spots, mold, wrinkles or open cuts that would indicate damage or early spoilage. Check the stem, it should be solidly attached and green.

 

Why eat pumpkin

Reach of Vitamine A and C, eating pumpkin would help your immune system preventing winter cold. It is also a great source of fiber to help wash out any toxins and keep your body running smoothly. Furthermore, the fruit contains L tryptophan, a chemical compound that triggers feelings of well being that aid depression in a smooth and natural way.

 

Download the recipe here
Pumpkin & Almond Soup

Author: Devi Petti

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