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Pumpkin and almond soup


50ml pumpkin or almond oil

1 large onion, chopped

3 cloves of garlic, chopped

1 kilo pumpkin, peeled, deseeded and chopped

100g almonds

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.