Pumpkin And Almond Soup - cooking recipe

Ingredients

2 shallots
30 g butter
1 garlic clove
350 g pumpkin
50 g roasted almonds
1 tablespoon tomato puree
700 ml chicken stock
1 pinch coriander powder
salt and pepper
300 ml cream
4 tablespoons coconut cream (to garnish)
1 red onion, sliced very thin and diced (to garnish)
fresh coriander (to garnish)

Preparation

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.