John Myers
Ingredients for 6 servings:
- 750 g pumpkin(s)
- ½ liter of milk
- 15 almonds, sweet, chopped
- 2 bitter almonds, chopped
- ½ stalk(s) cinnamon
- 3 tbsp sugar
- Salt
- 1 tbsp potato flour
- 1 tbsp butter
- 2 egg yolks
- 1 tsp rose water
- 6 tbsp whipped cream
- 4 tbsp sour cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Peel the pumpkin. Use only the firm flesh and dice it. Cook the cubes in 1 liter of water for about 30 minutes until soft. Then strain through a sieve or drain and puree in a blender. Mix the pumpkin puree with the milk. Add the almonds, cinnamon, sugar, and a pinch of salt to the soup and bring to a boil. Thicken the soup with the potato flour. Then refine it with the butter, egg yolk, and rose water. Finally, stir the cream into the pumpkin soup. If you don’t want to use potato flour, cook small pieces of potato in the soup.
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