Pumpkin Almond Soup Recipes

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.

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.

SLOW COOKER PUMPKIN SOUP

Steps:

• Heat the olive oil in a skillet over medium heat, and saute the onion, garlic, and ginger until the onion is soft and translucent, about 5 to 8 minutes. Turn off the heat and stir in the turmeric and cinnamon, just to coat the vegetables in the spice.
• Transfer the cooked vegetables and spices to the bowl of your slow cooker, then add in the pumpkin, 2 tablespoons of maple syrup, 2 cups of water, and 2 teaspoons of salt. (Use less salt if you choose to use vegetable broth, instead.)
• Use a whisk to combine the soup ingredients, and if the mixture is looking very thick, add 1 more cup of water and stir again. (Remember that you'll be adding at least 1/2 cup more liquid at the end of this recipe, so don't make it too thin at this point.) Place the lid on top, and set the soup to cook for 2 hours on high, or for 4 hours on low.
• When the cook time is complete, add in the coconut milk for creaminess. I like to use an immersion blender to completely puree the soup, making it extra smooth and creamy, but that's optional. Taste the soup at this point, and make adjustments as needed. If you added extra water, you'll probably need to add extra salt and possibly another tablespoon or two of maple syrup, to boost the flavor. Keep tasting and adjusting until the soup is flavorful and to your liking. (If you add too much salt, then extra sweetness will balance it out, and vice versa.) You can also add more water, a 1/2 cup at a time, if you want to thin-out the soup texture anymore.
• Serve this soup warm, with a extra drizzle of coconut cream on top, and with crunchy pumpkin seeds and dried cranberries, if desired. (That's the way my husband likes it best!)
• Leftover soup can be stored in an airtight container for up to 5 days in the fridge. It also makes a delicious pasta sauce the next day!

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.