John Myers
Pumpkin and Carrot Soup with Almond Cream and Roasted Pumpkin Seeds
The perfect pumpkin and carrot soup with almond cream and roasted pumpkin seeds recipe with a picture and simple step-by-step instructions.
- 6 piece Carrots
- 1 piece Hokkaido pumpkin
- 3 tbsp Vegetable salt
- 1 tbsp Curry chili spice
- 1,5 liter Water
- 1,5 liter Twigs of lovage
- 100 ml Almond cream
- Roasted pumpkin seeds
- Peel, wash and cut the carrots – Brush the pumpkin, cut in half, quarter, core and cut into large pieces.
- Put everything in a saucepan, add the vegetable salt and water and bring to the boil. During the cooking process, cut the lovage pies and cook with them until everything is done.
- Add the almond cream, put everything in the blender and puree. Return to the pot and stir in the chopped parsley bouquet – roast the pumpkin seeds in a pan, then distribute them on the soup and just enjoy.
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