Best Pumpkin And Almond Soup Recipes
PUMPKIN AND ALMOND SOUP
A lovely and easy homemade creamy pumkin 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!
Provided by Tisme
Categories Vegetable
Time 55m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and chop shallots.
- Melt butter in a pan and cook the shallots to soften.
- Peel and dice the pumpkin and 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.
- Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.
- Return the soup to the pot and season as desired, to taste. Bring to boil.
- Stir in the cream.
- Ladle into warm soup bowls and drizzle with coconut cream and add a small spoonful of onion and fresh coriander on top.
Nutrition Facts : Calories 494.3, Fat 41.8, SaturatedFat 22.6, Cholesterol 106.3, Sodium 336.1, Carbohydrate 23.2, Fiber 2.8, Sugar 7.2, Protein 10.9
PUMPKIN SOUP WITH ALMONDS AND SAGE
This fast recipe delivers slow-cooked flavor. Pumpkin is one of the few vegetables with a canned version that is quite good, saving you lots of time and effort. Just be sure you don't accidentally grab pumpkin pie filling (which will contain added sugar and spices). The soup holds up well, so you can make it a day or two ahead; if it waters out a bit after being reheated, just give it a good stir with a whisk. Roasted almonds perform double duty here: They're pureed into the soup to help thicken it, and they provide a crunchy contrast as a garnish.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1 2/3 cups soup, 1 tbsp. almonds, and 1 1/2 tsp. chives)
Number Of Ingredients 10
Steps:
- Place butter, sage, and onion in a large saucepan or Dutch oven over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.
- Coarsely chop 1/4 cup almonds; set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.
- Place pumpkin mixture in a blender; remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; sprinkle with reserved 1/4 cup chopped almonds and chives.
Nutrition Facts : Calories 288, Carbohydrate 22 g, Cholesterol 15 mg, Fat 19.8 g, Fiber 7 g, Protein 11 g, SaturatedFat 4.9 g, Sodium 467 mg, Sugar 8 g
PUMPKIN ALMOND SOUP
Make and share this Pumpkin Almond Soup recipe from Food.com.
Provided by yogiclarebear
Categories Vegetable
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients in large kettle or slow cooker. Heat on low in kettle for a couple hours, or until desired heat, or in slow cooker 4 hours or more.
Nutrition Facts : Calories 191.8, Fat 8.2, SaturatedFat 3, Cholesterol 10.2, Sodium 1199.6, Carbohydrate 29.8, Fiber 2.3, Sugar 20.1, Protein 3.2
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