Creamy pumpkin soup with blue cheese and almonds: recipe

Fill the pumpkin and carrots with water about halfway, close the lid and leave to simmer over low heat. When the vegetables are soft (test with the tip of a knife), remove them from the heat and drain almost all the remaining water.

Cool slightly and blend with an immersion or stationary blender until the mass is completely homogeneous.

The resulting smooth puree is a ready-made base for pumpkin soup, the excess of which can be frozen and used later.

Roast the almonds in a dry frying pan. Readiness indicator - completely cooled nuts should be brittle.

You can skip this step if you use almond petals or ready-roasted almonds, ideally smoked.

Prepare the additives: cut the chili pepper into slices, randomly chop the almonds with a knife, chop the cheese.

Place enough vegetable puree for one meal in a small saucepan. Dilute with water or broth to the consistency of a thick soup. Add salt and sugar, season with nutmeg. Heat well until the spices open up.

Pour the hot soup into bowls. Whip the slightly warmed cream into a soft foam and add without stirring. You can do without whipping: it will not affect the taste, but the texture of the soup will be less airy.

Divide the cheese and almonds among plates, garnish with a few chili rings and serve immediately.