Pumpkin cream soup with almond flakes

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 1 onion(s)
• 10 g butter
• 2 tbsp sunflower oil
• 50 g almond flakes
• 400 ml vegetable stock
• 250 ml Cremefine
• salt and pepper
• Pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

Cut the pumpkin flesh into small cubes. Peel and dice the onion. Heat the butter and oil in a saucepan and sauté the onion. Add the pumpkin flesh and sauté. Stir in 4 tablespoons of the flaked almonds and cook for about 6 minutes. Deglaze with the stock and simmer the soup on low heat for about 1 hour. Lightly toast the remaining flaked almonds in a dry pan. When the cooking time is up, purée the soup and stir in 150 ml of the Cremefine. Season with salt and pepper and simmer for another 5 minutes. Whisk the remaining Cremefine until stiff peaks form and fold into the soup. Serve the soup in deep bowls, drizzle with pumpkin seed oil, and garnish with the flaked almonds.