Pumpkin And Almond Soup Recipe

Name: Pumpkin And Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 shallots, 30 g butter, 1 garlic clove, 350 g pumpkin, and more.

Yes, Pumpkin And Almond Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Almond Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions