Pumpkin Cream Soup with Almonds

Soup recipe courtesy of Christian Lorenzini

Ingredients

• peeled pumpkin 1 kg
• vegetable broth 400 ml
• onion 40 g
• olive oil 30 ml
• celery stalk 60 g
• cream 20% 60 ml
• almond shavings 40 g
• croutons 8 pcs.

Directions

1. Cut the peeled pumpkin into random pieces.
2. Onion, celery stalk, fry in olive oil, add pumpkin, vegetable broth (water, carrots, celery stalk, onion, bay leaf, parsley) and cook over low heat.
3. Pass the resulting mixture through a blender so that it acquires a uniform consistency.
4. Season with salt and pepper to taste.
5. When serving, add a little cream. Serve with croutons. Decorate with almonds.