Ingredients
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1 small PumpkinHokkaido pumpkin
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1 LeekOr 1 onion
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3 tbsp. of Vegetable oil
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1 Pear
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250 ml of Almond milk
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250 ml of Water
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1 tbsp. of Almond butter
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to taste Salt
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4 tbsp. of Pumpkin seed oil
Directions
Here’s is a tender pumpkin soup with a subtle hint of pear. Almond milk and mousse add silkiness to the texture.
It’s exactly what you need at the beginning of autumn!
Enjoy!
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Steps
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1
Done
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Seed the pumpkin. Leave the skin on if you’re using Hokkaido pumpkin. If not, peel it. Dice into large cubes. Cut the white part of the leek into semi-circles. |
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2
Done
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In a heavy-bottomed pot, heat some vegetable oil over medium heat. Add the leek, a bit of salt, and cook for 5 min. Then add the pumpkin. Stir and cook together for a few minutes, stirring. |
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3
Done
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Add the almond milk and water to cover the vegetables. Add more water or milk if needed. Bring to a boil, then reduce to simmer and cook until the pumpkin is soft. The cooking time depends on the pumpkin you use. For Hokkaido pumpkin, it’s about 15-20 min. |
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4
Done
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Peel and seed the pear and add to the pot 5 min before the pumpkin is done. |
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5
Done
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Pulse the soup with a blender until smooth. Adjust the consistency by adding hot water. Season with salt to taste. Add the almond mousse and mix. Bring to a boil, then remove from heat. |
