Pumpkin & Almond Soup

Prep Time
Cook Time
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"A lovely and easy homemade creamy pumpkin soup, even my son who does not like soup ate it and loved it! Found it in a magazine and it was lovely, although I did not use the garnish, but I think I will try it next time! Recipe suggest Queensland Blue or Japanese pumpkin, but I am sure most kinds would do!”"

Original recipe yields 4 servings


  • Serving Size: 1 (433.7 g)
  • Calories 508.8
  • Total Fat - 31.7 g
  • Saturated Fat - 17.6 g
  • Cholesterol - 124.4 mg
  • Sodium - 837.6 mg
  • Total Carbohydrate - 36.6 g
  • Dietary Fiber - 1.6 g
  • Sugars - 22.4 g
  • Protein - 21.6 g
  • Calcium - 152.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.2 mg

Step 1

Peel and chop shallots.

Step 2

Melt the butter in a pan and cook the shallots to soften.

Step 3

Peel and dice the pumpkin; add to the shallots with the garlic and dried coriander & allow to cook for a few minutes before adding the tomato puree and the stock, simmer until the pumpkin is soft.

Step 4

Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.

Step 5

Return the soup to the pot and season as desired, to taste. Bring the soup to boil & stir in the cream.

Step 6

Ladle soup into warm soup bowls and drizzle with coconut cream and add a small spoonful of onion and fresh coriander on top.

Tips & Variations

No special items needed.