Best 2 Pumpkin Almond Soup Recipes
Pumpkin almond soup is a creamy, flavorful soup that is perfect for a fall or winter meal. The combination of pumpkin, almond milk, and spices creates a rich and complex flavor that will warm you from the inside out. This soup is also relatively easy to make, and can be tailored to your own taste preferences. Whether you like it sweet or savory, spicy or mild, there is a pumpkin almond soup recipe out there for you.
Check out the recipes below so you can choose the best recipe for yourself!
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 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
Tips:
- Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a butternut squash. These pumpkins have a sweet, nutty flavor that pairs well with the almonds in the soup.
- Roast the pumpkin and almonds: Roasting the pumpkin and almonds brings out their natural sweetness and flavor. Be sure to roast the almonds until they are golden brown and fragrant.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
- Don't overcook the soup: The soup should be simmered until the pumpkin is tender, but not mushy. Overcooked pumpkin can make the soup too thick and pasty.
- Season the soup to taste: Season the soup with salt, pepper, and nutmeg to taste. You can also add a pinch of cayenne pepper for a little spice.
- Serve the soup with a dollop of sour cream or yogurt: A dollop of sour cream or yogurt adds a creamy richness to the soup. You can also garnish the soup with chopped parsley or chives.
Conclusion:
Pumpkin almond soup is a delicious and healthy fall soup. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, this soup is sure to please. So next time you're looking for a warm and comforting soup, give pumpkin almond soup a try.
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