Pumpkin and Almond Soup
Delight your taste buds with this velvety Pumpkin and Almond Soup, a comforting blend of roasted pumpkin and creamy coconut cream, elevated by the nutty richness of toasted almonds. Perfect for cozy autumn evenings, this dairy-free and vegetarian recipe captures the essence of fall with warm spices like cinnamon and nutmeg. The roasted pumpkin brings a natural sweetness, while the blanched almonds add an irresistible depth of flavor and texture. Garnished with a sprinkle of fresh thyme and beautifully golden sliced almonds, this soup is as visually stunning as it is delicious. Ready in under an hour, it’s ideal as an elegant starter or a hearty main course to savor with crusty bread on the side.
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Recipe Information
Ingredients
- 800 grams pumpkin (peeled, deseeded, and cubed)
- 2 tablespoons olive oil
- 50 grams unsalted almonds (blanched and slivered)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 800 milliliters vegetable stock
- 100 milliliters coconut cream
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon fresh thyme (optional, for garnish)
- 2 tablespoons sliced almonds (toasted, optional for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Spread the pumpkin cubes on a baking tray and drizzle with 1 tablespoon of olive oil. Roast for 25-30 minutes, or until the pumpkin is tender and slightly caramelized.
While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it starts to soften.
Stir in the garlic and cook for another minute until fragrant.
Add the blanched almonds to the pot and toast them lightly for 2-3 minutes, stirring frequently to prevent burning.
Pour in the vegetable stock and bring to a gentle simmer.
Once the pumpkin is roasted, add it to the pot along with the ground cinnamon, ground nutmeg, salt, and black pepper. Stir well.
Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
Use an immersion blender or carefully transfer the soup in batches to a countertop blender to puree it until smooth and creamy.
Stir in the coconut cream and adjust the seasoning with more salt or pepper, if needed.
Serve the soup warm, garnished with fresh thyme and toasted sliced almonds, if desired.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 92.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4893 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
