Roast Pumpkin Soup with Almonds
Over a year ago
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Ingredients
- 1 Pumpkin 1.5kg - 2kg
- 3 Garlic cloves
- 0.5 Red chilli
- 0.5 tsp Dried cumin
- 0.5 tsp Dried corriander
- Small handful Whole blanched almonds
- 2 Red onion or large shallots
- 2 tbsps Olive oil
- 1 tbsp Creme fraiche
- 1 litre Good quality chicken or vegetable stock
- To taste Salt and pepper
Accompaniment
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Description
Was preparing pumpkin for soup and threw a handful of almonds into the tray on impulse. They added a gentle creamy note that went well with the spices and sweetness of the pumpkin.
Method
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1
Cut up pumpkin into big chunks, removing seeds. You can leave skin on and remove it after roasting, before blending. Roast all of the ingredients apart from the creme fraiche and stock in a hot oven for about 20mins, or until pumpkin is soft and slightly charred at the edges.
Meanwhile heat the stock. When vegetables are cooked, remove pumpkin skin, whizz everything up in a blender with about three quarters of the stock. Add remaining stock until you are happy with the consistency. Season and stir in the creme fraiche. You could garnish this soup with some sliced toasted almonds.
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