This soup has a very thick texture and nice sweet spiced flavor, thanks to the almond butter and mild curry.

- DifficultyEasy
- CostMedium
- Preparation time10 Minutes
- Cooking time25 Minutes
- Servingserves 3 persons
- Cooking methodStove
- CuisineItalian
Ingredients
- 500 gpumpkin pulp
- 500 mlhot vegetable broth
- 200 gpotato
- 2 spoonsextra virgin olive oil
- 2 teaspoonsground curry
- 1onion
- 1 clovegarlic
- 1 spoonalmond butter
- q.s.fresh parsley
- 1 pinchtable salt
- q.s.almond flakes
- q.s.pumpkin seeds
Preparation
– chop the onion and the garlic finely and put them into a pot;
– add the pinch of salt, 2 full spoons of extra virgin olive oil and mix well;
– put the pot onto the stove on medium heat;
– as soon as the oil starts to fry, lower the heat to minimum, cover the saucepan and let the vegetables to simmer slowly;
– when the vegetables become soft (it will take around 10 minutes) remove the lid and pour the hot both;
– chop the pumpkin and potatoes into cubes and add them to the broth;
– when the liquid starts to boil, cook for about 20 minutes;
– add the almond butter and mix well till it melts;
– sift the ground curry onto the soup and mix well;
– cook for another 2 minutes, then remove the pot from the stove and blend everything together with a blender;
– serve the soup topped with fresh parsley, some almond flakes and pumpkin seeds;