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Pumpkin & roast almond soup
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150g blanched almonds
1.5kg pumpkin or butternut squash
50ml olive oil
3 cloves garlic, peeled and crushed
1 litre Cooks’ Ingredients Chicken
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 October 2016.