Roasted Pumpkin Soup with Toasted Almonds

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Roasted Pumpkin Soup with Toasted Almonds Recipe

This Roasted Pumpkin Soup with Toasted Almonds is ideal for chilly evenings. The roasted pumpkin gives the soup a rich and nutty flavor, while the toasted almonds add a satisfying crunch.

Ingredients

• 2 tbsp olive oil
• 1 small pumpkin, peeled and chopped
• Season with salt and pepper to taste
• 1/4 cup sliced almonds, toasted
• 1/4 cup heavy cream
• 2 garlic cloves, minced
• 4 cups broth (chicken or vegetable)
• 1 onion, chopped

Time Needed

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Instructions

• Preheat the oven to 400°F.
• Toss the pumpkin with 1 tablespoon olive oil in a large mixing bowl and season with salt and pepper.
• Roast the pumpkin for 25-30 minutes, until tender and lightly browned, on a baking sheet.
• Heat the remaining olive oil in a large pot over medium heat.
• Cook until the onion and garlic are translucent.
• Bring to a boil with the roasted pumpkin and chicken or vegetable broth.
• Simmer for 15-20 minutes on low heat.
• Blend the soup with an immersion blender or a regular blender until smooth.
• Season with salt and pepper to taste after adding the heavy cream.
• Pour the soup into bowls and top with toasted almonds.

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