Low fat – Pumpkin and roasted almond soup

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Ingredients:-

1 onion choppes
1 tbspn butter
1 garlic clove chrushed
350 g pumpkin
50 g roasted almonds(about 15-20)
1 tbspon tomato puree
500 ml water (or you could also use vegetable stock)
1 pinch coriander powder
salt and pepper to taste
1 tspn roasted almonds sliced

Directions:-

  1. Melt butter in a pan and cook the onions to soften.
  2. Peel and dice the pumpkin and add to the onions with the garlic and dried coriander powder . Allow to cook for a few minutes before adding the tomato puree and the water, simmer until the pumpkin is soft.
  3. Add the roasted almonds, mix and cook for 2-3 mins and remove from stove. Allow the soup to cool before putting it into a blender  until smooth.
  4. Return the soup to the pot and season as desired, to taste. Bring to boil.
  5. At this stage you could stir in 2 tbspns of cream and mix, I skipped cream, as I wanted to make low-fat soup.

Soup is ready. Serve it hot in soup bowls and a small spoonful of roasted almond .
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