Creamy Pumpkin Soup with Almonds
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 Tbsp olive oil
- 1 medium onion (diced)
- 3 cloves garlic cloves (minced)
- 1 Tbsp freshly grated ginger
- ¼ tsp paprika
- 1 large carrot (peeled and diced)
- 4 cups Butternut squash (peeled, seeded and cut into 1/2 inch cubes)
- 3 cups Chicken broth
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup slivered almonds
Preparation steps
1.
Add oil to a large dutch oven or stockpot and heat over medium heat. Add onion and garlic, cooking until softened, about 6-8 minutes. Add grated ginger, paprika, along with the carrot and butternut squash, stirring well to combine.
2.
Add broth and bring to a boil. Reduce to a simmer and cook, partially covered, for about 20 minutes or until squash is fork tender.
3.
Remove soup from the heat and let cool slightly. Puree with an immersion blender until smooth. Season with salt and pepper, to taste. Garnish with slivered almonds and more pepper to taste.
