Pumpkin & roast almond soup

Name: Pumpkin & roast almond soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 150 g blanched almonds; 1½ kg pumpkin or butternut squash; 50 ml olive oil; 3 clove/s garlic, peeled and crushed; 1 L Cooks' Ingredients chicken stock, hot

A delicious hearty soup to warm you through. Top off with a sprinkle of toasted almonds or pumpkin seeds for added flavour and crunch.

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Serves6
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

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150g blanched almonds
1½kg pumpkin or butternut squash
50ml olive oil
3 clove/s garlic, peeled and crushed
1 L Cooks' Ingredients chicken stock, hot

Preheat the oven to 180°C, gas mark 4. Lay the almonds on a baking tray and roast for 10 minutes until golden.
Meanwhile, using a sharp knife, peel away the skin and then halve and deseed the pumpkin. Cut it into large chunks then coarsely grate with a box grater or food processor fitted with a grater attachment. Heat the oil in a large, heavy-based pan, add the garlic and fry gently for about a minute until golden. Increase the temperature, add the grated pumpkin and almonds and fry for 10 minutes, stirring continuously. If the pumpkin starts to dry out at any point, add a ladleful of chicken stock.
Add any remaining stock and simmer for 5 minutes. Take the pan off the heat and leave to cool for a few minutes. Blend the soup in batches in a liquidiser until smooth then return to the pan and reheat gently. Divide between warm bowls and serve garnished with toasted almonds or pumpkin seeds.

Typical values per serving when made using specific products in recipe