Ingredients
- 50 grams shallots ( 2 shallots )
- 30 grams butter
- 5 gram garlic clove ( 1 clove )
- 350 grams pumpkin
- 50 grams almond nuts (roasted)
- 1 tablespoon tomato puree
- 700 ml chicken stock
- Coriander powder (1 pinch)
- Salt and pepper, to taste
- 300 ml cream
- 76 grams coconut cream (to garnish, 4 tablespoons)
- 120 grams onion, thin sliced (red onion, sliced very thin and diced, 1 red onion to garnish)
- Fresh coriander (to garnish)
How to Make
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Step 1: Peel and chop shallots.
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Step 2: Melt the butter in a pan and cook the shallots to soften.
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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.
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Step 4: Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.
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Step 5: Return the soup to the pot and season as desired, to taste. Bring the soup to boil & stir in the cream.
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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.
We hope you enjoy this recipe!
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