colored noodles
by
117 recipes
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pumpkin and crunchy almonds make this delicate velvety. Ready in an instant and rich in fiber, vitamins, minerals and proteins.
preparation
step 1
Wash the pumpkin and cut into cubes, washed and sliced leek, peeled and sliced and diced potatoes.
step 2
In a pot, pour a little oil evo and fry the high heat leek.
step 3
Add the pumpkin and the potatoes and cover with cold water.
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.
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!
