Roast pumpkin and almond soup

Roast pumpkin and almond soup

By
From
Slow
Serves
4
Photographer
Tara Fisher

I love pumpkin. I often use it in desserts and even have pumpkin ice cream on the menu with a pineapple tarte tatin. But I use it in soup most of all, and roasting it first gives it an even better flavour. If you want a real winter warmer, add a dash of sherry or a few amaretti biscuits while it’s in the blender.

Ingredients

Quantity Ingredient
1.5kg pumpkin or butternut squash
1 large onion
3 garlic cloves
4 tablespoons olive oil
100g whole blanched almonds
1 litre vegetable or chicken stock
200ml double cream
3 tablespoons spiced mixed nuts
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Peel the pumpkin or squash and cut it into large chunks, and cut the onion into chunks. Place the pumpkin, onion and garlic on a large roasting tray, add the olive oil, season with salt and pepper and toss together well.
  2. Roast in the oven for 50 minutes, then add the almonds and return to the oven for another 10 minutes. Place in batches into a blender, adding a little of the stock each time, and process to a purée. Pour into a saucepan over a medium heat. Add the cream, season with salt and pepper and bring to a simmer. Scatter with spiced nuts and a drizzle of extra-virgin olive oil, and serve hot or cold.
Tags:
James Martin
Saturday Kitchen
slow cooking
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