Pumpkin And Almond Soup Recipes

PUMPKIN SOUP WITH ALMONDS AND SAGE

Steps:

• Place butter, sage, and onion in a large saucepan or Dutch oven over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.
• Coarsely chop 1/4 cup almonds; set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.
• Place pumpkin mixture in a blender; remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; sprinkle with reserved 1/4 cup chopped almonds and chives.

PUMPKIN AND ALMOND SOUP

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.

PUMPKIN ALMOND SOUP

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.

PUMPKIN ALMOND MINI MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
• Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
• Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

KETO PUMPKIN SOUP

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.
• Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.