Best Pumpkin Almond Soup Recipes

Pumpkin and Almond Soup image

Provided by Tisme

Categories Vegetable

Time 55m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 13

2 shallots
30 g butter
1 garlic clove
350 g pumpkin
50 g roasted almonds
1 tablespoon tomato puree
700 ml chicken stock
1 pinch coriander powder
salt and pepper
300 ml cream
4 tablespoons coconut cream (to garnish)
1 red onion, sliced very thin and diced (to garnish)
fresh coriander (to garnish)

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 Almond Soup image

Provided by yogiclarebear

Categories Vegetable

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (29 ounce) can pumpkin
6 cups unsweetened almond milk
2 tablespoons butter
1/2 cup brown sugar or 1/2 cup equivilant sugar substitute
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ground cloves
1 tablespoon sea salt
1/2 cup sliced almonds

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