50ml pumpkin or almond oil
1 large onion, chopped
3 cloves of garlic, chopped
1 kilo pumpkin, peeled, deseeded and chopped
500ml vegetable or chicken stock
250ml double cream
100ml crème fraiche
salt and pepper
- Pumpkin and almond soup
- Difficulty: easy
- Serves: 4
1 – Drizzle half the oil into a large pan. Add the onion, garlic, pumpkin and half the almonds and cook until softened.
2 – Add the stock and cream, season, bring to the boil and then blitz in a liquidiser.
3 – Return to the pan, warm through and divide into four bowls. Top with crème fraiche and remaining almonds. Drizzle with oil and serve.