Best 2 Pumpkin And Almond Soup Recipes

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Indulge in a culinary journey with our diverse collection of pumpkin and almond soup recipes. Embark on a culinary adventure with our classic pumpkin and almond soup, a harmonious blend of creamy pumpkin, nutty almond, and aromatic spices. Discover the delightful twist of our roasted pumpkin and almond soup, where caramelized pumpkin and toasted almonds add depth and richness to the velvety broth. For a touch of elegance, try our pumpkin and almond bisque, a refined soup that combines roasted pumpkin, blanched almonds, and a hint of white wine for a sophisticated flavor profile.

For a unique twist on a classic, explore our curried pumpkin and almond soup, where aromatic spices such as cumin, coriander, and turmeric create a vibrant and flavorful broth. Experience the delightful fusion of East and West with our pumpkin and almond tom kha soup, a tantalizing blend of fragrant lemongrass, galangal, and coconut milk. And for a hearty and satisfying meal, delve into our pumpkin and almond stew, where tender chunks of pumpkin and almonds simmer in a rich and flavorful broth, accompanied by an array of colorful vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN AND ALMOND SOUP



Pumpkin and Almond Soup image

A lovely and easy homemade creamy pumkin soup, even my son who does not like soup ate it and loved it! Found it in a magazine and it was lovely, although I did not use the garnish, but I think I will try it next time! Recipe suggest Queensland Blue or Japanese pumpkin, but I am sure most kinds would do!

Provided by Tisme

Categories     Vegetable

Time 55m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 13

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)

Steps:

  • Peel and chop shallots.
  • Melt butter in a pan and cook the shallots to soften.
  • 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.
  • Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.
  • Return the soup to the pot and season as desired, to taste. Bring to boil.
  • Stir in the cream.
  • Ladle into warm soup bowls and drizzle with coconut cream and add a small spoonful of onion and fresh coriander on top.

Nutrition Facts : Calories 494.3, Fat 41.8, SaturatedFat 22.6, Cholesterol 106.3, Sodium 336.1, Carbohydrate 23.2, Fiber 2.8, Sugar 7.2, Protein 10.9

PUMPKIN ALMOND SOUP



Pumpkin Almond Soup image

Make and share this Pumpkin Almond Soup recipe from Food.com.

Provided by yogiclarebear

Categories     Vegetable

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (29 ounce) can pumpkin
6 cups unsweetened almond milk
2 tablespoons butter
1/2 cup brown sugar or 1/2 cup equivilant sugar substitute
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ground cloves
1 tablespoon sea salt
1/2 cup sliced almonds

Steps:

  • Combine ingredients in large kettle or slow cooker. Heat on low in kettle for a couple hours, or until desired heat, or in slow cooker 4 hours or more.

Nutrition Facts : Calories 191.8, Fat 8.2, SaturatedFat 3, Cholesterol 10.2, Sodium 1199.6, Carbohydrate 29.8, Fiber 2.3, Sugar 20.1, Protein 3.2

Tips:

  • Choose the right pumpkin: For the best flavor, choose a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a sweet, dense flesh that is perfect for soups.
  • Roast the pumpkin: Roasting the pumpkin before adding it to the soup will caramelize the sugars and intensify the flavor.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
  • Don't overcook the soup: The soup is done when the pumpkin is tender but still has a little bit of texture. Overcooking the soup will make it mushy.
  • Garnish the soup with something special: A dollop of sour cream, a sprinkle of chopped almonds, or a drizzle of olive oil can really take the soup to the next level.

Conclusion:

Pumpkin and almond soup is a delicious and easy-to-make soup that is perfect for a fall meal. The combination of pumpkin, almonds, and spices creates a rich and flavorful soup that is sure to please everyone at the table. So next time you're looking for a warm and comforting soup to enjoy, give this pumpkin and almond soup a try. You won't be disappointed!

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