Some things are so simple: like the cup of coffee brewed the same way for over a decade, or the piece of freshly baked bread with butter. They are classics and bring us back to our roots. And while new things and foods keep popping up left and right of us, we keep returning to those classics. They give us comfort in a time up unrest and they bring us back to the memories that are engraved in our hearts and souls. This soup is just that. A bowl of comfort. Without any fuss or fancy ingredients. Simply pumpkin. With a touch of almond butter, because we can.
Pumpkin Soup with almond butter
Yield:
4
Prep Time:
5 minutes
Cook Time:
30 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
Creamiest pumpkin soup with a touch of almonds
Ingredients
- 1 butternut squash (approx. 450g)
- 200g carrots
- 1 white onions
- 650ml vegetable broth
- 2 tbsp olive oil, extra-vergine
- 1 tbsp (vegan) butter
- 3 tbsp almond butter
- 1 tbsp apple-cider vinegar
- salt & pepper
- optional for garnishing: oliveoil, (vegan) cream & herbs
Instructions
- Preheat the oven to 200°C (390°F).
- Wash the pumpkin, halve it, remove the seeds, and place cut side down on a lightly greased baking tray covered with baking paper. Bake in the preheated oven for about 30 minutes, or until tender.
- Meanwhile, peel the carrots and cut them into 1cm (½-inch) thick slices. Peel the onion and dice it finely.
- Melt the butter in a saucepan and sauté the onions in the remaining olive oil for 3-4 minutes, or until translucent. Add the carrots and stir.
- Pour in the stock and simmer, covered, for 20 minutes, or until tender.
- Remove pumpkin from oven and gently spoon out the pumplin flesh. Place all the ingredients in a blender or use an immersion blender in a tall container to purée until smooth and creamy.
- Season with salt and pepper and garnish with olive oil, (vegan) cream, and a few herbs.
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