Pumpkin & roast almond soup

Name: Pumpkin & roast almond soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 150 g blanched almonds; 1½ kg pumpkin or butternut squash; 50 ml olive oil; 3 clove/s garlic, peeled and crushed; 1 L Cooks' Ingredients chicken stock, hot

A delicious hearty soup to warm you through. Top off with a sprinkle of toasted almonds or pumpkin seeds for added flavour and crunch.

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Serves6
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

150g blanched almonds
1½kg pumpkin or butternut squash
50ml olive oil
3 clove/s garlic, peeled and crushed
1 L Cooks' Ingredients chicken stock, hot

Method

Preheat the oven to 180°C, gas mark 4. Lay the almonds on a baking tray and roast for 10 minutes until golden.
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.
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.