Pumpkin and Almond Soup

Recipe by Tisme
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
YIELD: 4 Bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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