Pumpkin & Almond Soup

4
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"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
OK

Nutritional

  • 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.

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