Pumpkin soup with grilled almonds

Step 1 : Preheat the oven to 400°F (200°C).

Arrange the diced pumpkin on a baking sheet and drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and nutmeg. Mix well and roast in the oven for about 40 minutes, or until the pumpkin is tender and slightly caramelized.

While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.

Add the dried thyme to the onions and garlic, stir well and cook for another minute.

Remove the roasted pumpkin from the oven and add it to the pot with the onions and garlic. Stir well and cook for another 2-3 minutes.

Step 2 : Gradually stir in the vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

While the soup simmers, toast the almonds. Place them in a single layer on a baking sheet and toast them in the oven for 10-15 minutes or until they are golden brown.

Turn off the heat, and let the soup cool for a bit before transferring it to a blender. Puree the soup until it is smooth and creamy.

Return the soup back to the pot, add the almond milk, and heat it on medium heat until it’s hot. If the soup is too thick, add some more vegetable broth.

Season the soup with more salt, pepper, and nutmeg according to your taste.

Before serving, divide the soup into bowls and sprinkle with the toasted almonds.

Ingredients:

1 large pumpkin (around 2kg), peeled and diced

2 medium onions, finely chopped

3 garlic cloves, minced

1 cup of almond milk (for vegan option, otherwise regular milk)

1/2 cup of grilled almonds, roughly chopped

4 cups of vegetable broth

3 tablespoons of olive oil

Sea salt and freshly ground black pepper to taste

1/2 teaspoon of ground nutmeg

1/2 teaspoon of dried thyme