Low fat – Pumpkin and roasted almond soup

Follow by Email











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


  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 .



You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Enjoy this blog? Please spread the word :)