Cypriot Pumpkin Soup

Name: Cypriot Pumpkin Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
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

Submitted by Chef #1803492928

"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."

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Ready In:: 55mins
Ingredients:: 10
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

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.
Lightly fry pumpkin cubes with the butter and olive oil in a large (5-litre) pot.
Cover with water and add almonds.
Simmer on low heat for about 20 minutes. Pumpkin should be soft to the touch, but still slightly crunchy.
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.
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.