Options:

Include nutrition information?

Pumpkin & Almond Soup

Created by Tisme on May 22, 2021

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)

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.