Creamy Pumpkin Soup with Almonds

Ingredients

• 200 g starchy potatoes
• 600 g pumpkin (e.g., muskmelon or butternut)
• 1 onion
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• 0.5 tsp Curry Powder
• 600 ml Vegetable Broth
• 3 tbsp almond slivers
• 2 Stalks Chervil
• 150 ml whipping cream
• 3 tbsp light almond butter
• Salt
• Cayenne pepper
• nutmeg
• 2 tbsp pumpkin seed oil

Instructions

1. 1.

   Peel, wash and cube potatoes; peel, core and cube pumpkin. Peel and chop onion and garlic.

2. 2.

   Heat oil in a pot and sauté onion with garlic until translucent for 2–3 minutes. Add pumpkin cubes and curry, cook 1–2 minutes, then pour in broth. Add potatoes and simmer on low heat for 25–30 minutes.

3. 3.

   Meanwhile toast almond slivers in a dry pan over medium heat until fragrant and golden brown. Remove and cool. Wash chervil, shake off water, pluck leaves and set aside.

4. 4.

   Puree soup with an immersion blender. Stir in cream, almond butter and additional broth if needed to reach desired consistency. Bring back to a boil and season with salt, cayenne pepper and freshly grated nutmeg.

5. 5.

   Serve soup in bowls, sprinkle with almonds and drizzle pumpkin seed oil. Garnish with chervil.