Waitrose and Partners
Pumpkin & roast almond soup

Pumpkin & roast almond soup

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

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseLunch
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 150g blanched almonds
  • kg pumpkin or butternut squash
  • 50ml olive oil
  • 3 clove/s garlic, peeled and crushed
  • 1 L 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 when made using specific products in recipe


1,109kJ/ 268kcals



Saturated Fat












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5 out of 5 stars1 rating