Pumpkin & Almond Soup
Recipe: #37002
May 22, 2021
Categories: Almond, Pumpkin, Australian, Easter Potluck, Romantic Dinner, Gluten-Free, No Eggs, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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