Pumpkin cream with almonds

Thanksgiving is celebrating here in Canada every second Monday in October (in USA every fourth Thursday in November). Traditionally, it is a time to give thanks for the harvest and express gratitude in general. The centerpiece of contemporary Thanksgiving in the United States and Canada is a large meal, generally centered around a large roasted turkey. This year was a little bit special because we prepared Thanksgiving dinner with my friends they unfortunately suffer of many and different food-allergies, so the choice of ingredients was a little bit limited, but I think we did very well and you can in the next coming days try the simple, tasty and most of allergen-free meals.

Ingredients:

1 middle size pumpkin
1 bigger onion (chopped)
3 cloves garlic (chopped)
3 tbsp vegetable oil
2 cups crushed almonds
1 cube vegetable broth (or 2 cups of broth)
2 cups water
salt, pepper
Optional you can use pumpkin seeds and parsley leaves for plate decoration and couple of drops of truffle oil or sesame oil.

Directions:

1. Wash pumpkin, cut into halves and clean inside (seeds can be wash, boil in salty water and dry in the oven).

2. Cut the pumpkin halves into smaller pieces and peel them.

3. Shred this pieces on coarse grater.

4. In a pot heat vegetable oil, add chopped onion and garlic, after couple of minutes add shredded pumpkin and water (with a cube of vegetable broth) or broth. Boil for 30 minutes.

5. Then mix with hand mixer fine and add some salt and pepper. On the plate decorate with some pumpkin seeds and parsley leaves. You can add event. couple of drops of truffle oil or sesame oil for exquisite taste.