- 1 pumpkin
- 1 cm ginger
- Fresh rosemary
- 1 tbsp coconut oil
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.