PUMPKIN SOUP WITH ALMONDS SPREAD & SEA SALT + ORANGE

PUMPKIN SOUP WITH ALMONDS SPREAD & SEA SALT + ORANGE

Chiara Di FalcoFeb 22, '23
PUMPKIN SOUP WITH ALMONDS SPREAD & SEA SALT + ORANGE

Ingredients:

- 1 pumpkin

- 1 cm ginger

- Fresh rosemary

- 1 tbsp coconut oil

- 2 tsp ‘crema di mandorle’

- ‘Sale all’arancia’

- Almonds


Clean the pumpkin and cut it in small pieces. Season it with olive oil, salt and fresh rosemary. Bake in the oven for 15 minutes at 200°C.

In the meantime, melt one spoon of coconut oil in a pot, add the ginger previously cut in small pieces and let it cook for 2 minutes on low fire. Add the ‘crema di mandorle’ with a spoon of water, mix and cook for a minute. When the pumpkin is ready, add it into the pot, cover with water and bring it to a boil. Lower the heat and cook for 15 minutes. Blend to soup in order to get a smooth cream. Finally, add the ‘sale all’arancia’ to your liking. Mix well and serve with a crumble of almonds.

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