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.

Peel and dice pumpkin in 4 cm cubes.

Lightly fry pumpkin cubes with the butter and olive oil in a large 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.

pumpkin, almonds, vegetable stock, black pepper, cumin, curry, edam cheese, fresh cream, butter, olive oil