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Vellulata pumpkin and almonds

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Thaina

1 teaspoon

Dried almonds

10 unit

Potatoes

2 unit

Leeks

1 unit

Pumpkin

400 oz

soups from Italy

Vellulata pumpkin and almonds

Vellulata pumpkin and almonds

vegan with nuts high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vellulata pumpkin and almonds

The pumpkin and crunchy almonds make this delicate velvety. Ready in an instant and rich in fiber, vitamins, minerals and proteins.

Vellulata pumpkin and almonds step 1

step 1

Wash the pumpkin and cut into cubes, washed and sliced ​​leek, peeled and sliced ​​and diced potatoes.

Vellulata pumpkin and almonds step 2

step 2

In a pot, pour a little oil evo and fry the high heat leek.

Vellulata pumpkin and almonds step 3

step 3

Add the pumpkin and the potatoes and cover with cold water.

Vellulata pumpkin and almonds step 4

step 4

Bring to a boil and then lower the heat and cook for about 30 minutes, when the potatoes are soft, the soup is ready.

Vellulata pumpkin and almonds step 5

step 5

With the blender you make all in puree. Add the thaina, if necessary add salt and serve with a generous sprinkling of chopped almonds. Done!

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