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!

• Ready In: 55 mins
• Serves: 4
• Yields: 4 Bowls

Ingredients

• 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)

Directions

1. Peel and chop shallots.
2. Melt butter in a pan and cook the shallots to soften.
3. 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.
4. Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.
5. Return the soup to the pot and season as desired, to taste. Bring to boil.
6. Stir in the cream.
7. Ladle into warm soup bowls and drizzle with coconut cream and add a small spoonful of onion and fresh coriander on top.