Cypriot Pumpkin Soup

Not all pumpkin soups are American - some versions come from Cyprus, too! Try this on a cold winter night, or any time of the year, really.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 500  g  diced pumpkin
• 50  g  almonds, blanched
• 1  cube  vegetable stock
• 1  tablespoon black pepper, ground
• 1  teaspoon cumin
• 1  teaspoon curry
• 50  g edam cheese or 50  g gouda cheese
• 50  ml  fresh cream
• 1  tablespoon butter
• 2  tablespoons olive oil

Directions

1. Peel and dice pumpkin in 4 cm cubes. A note on the quantity: you can work with any amount a medium-sized pumpking will give; just remember to adjust the rest of the ingredients to taste.
2. Lightly fry pumpkin cubes with the butter and olive oil in a large (5-litre) pot.
3. Cover with water and add almonds.
4. Simmer on low heat for about 20 minutes. Pumpkin should be soft to the touch, but still slightly crunchy.
5. With a hand-held eletrical shredder, pulse for a few seconds, then stir and repeat as needed. You should end up with a creamy consistency throughout.
6. Optionally, serve with bruschetti: preheat oven to 180 Celsius. Place thickly-sliced baguette on a baking tray. Drizzle with olive oil. Sprinkle with cooking salt and oregano. Bake for 15 mins, or until golden.