I still got my winter squash/pumpkin, a seemingly never ending source of meals for me. That's what I call value for money. I'm the one who eat most of it in this house but I have a pasta dish planned that has to be tried out so maybe I will entice someone here to try it with me. A food blogger's life is not always easy, well I could choose to go for things that I know every one here eats but then where's the challenge so I sacrifice myself on the altar of food blogging and try out new dishes with only myself as a guinea pig. So that's why I might seem a bit mono thematic at times but if you are the only one eating, the main ingredients lasts so much longer and it has to be eaten. Another factor is that I enjoy exploring the possibilities of a certain vegetable/fruit or whatever it can be until I run out of ideas. For the moment.
So here's my winter squash/pumpkin again, this time I have made a simple creamy soup with a lot of herbs and almonds in it. And if you like me think that a winter squash's/pumpkin's best friend is a good balsamic vinegar, you add a dash of that on top of it when it's served.
CREAMY WINTER SQUASH/PUMPKIN SOUP WITH HERBS AND ALMONDS or PASSATA DI ZUCCA CON ERBE E MANDORLE
Winter squash/pumpkin
Fresh herbs, I took thyme, sage, rosemary, a strange mint I have and some fresh lavender shots
Blanched almonds
Salt
Extra virgin olive oil
Balsamic vinegar (optional)
- Dive the pumpkin, chop the herbs and braise them in some olive oil.
- Add the chopped almonds and then add water until the ingredients are covered and then a little more. Let it simmer for 8-10 minutes-
- Blend the soup until it's creamy and smooth, add salt and more hot water if it's too thick.
- Serve with a dash of a good balsamic vinegar if you like.
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