Save to your scrapbook
Martha's pumpkin & roast almond soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
150g blanched almonds
1.5kg pumpkin or butternut squash
50ml olive oil
3 cloves garlic, peeled and crushed
1 litre Cooks’ Ingredients Chicken Stock, hot
1. Preheat the oven to 180°C, gas mark 4. Lay the almonds on a baking tray and roast for 10 minutes until golden.
2. Meanwhile, using a sharp knife, peel away the skin and then halve and deseed the pumpkin. Cut it into large chunks then coarsely grate with a box grater or food processor fitted with a grater attachment. Heat the oil in a large, heavy-based pan, add the garlic and fry gently for about a minute until golden. Increase the temperature, add the grated pumpkin and almonds and fry for 10 minutes, stirring continuously. If the pumpkin starts to dry out at any point, add a ladleful of chicken stock.
3. Add any remaining stock and simmer for 5 minutes. Take the pan off the heat and leave to cool for a few minutes. Blend the soup in batches in a liquidiser until smooth then return to the pan and reheat gently. Divide between warm bowls and serve garnished with toasted almonds or pumpkin seeds.
Typical values per serving:
This recipe was first published in Thu Oct 27 10:29:00 BST 2016.