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How to Make Pumpkin Soup With Toasted Almonds

Updated on September 30, 2012
Delicious fall soup.
Delicious fall soup. | Source

Pumpkins are a wonderfully versatile fruit that we enjoy during the fall season. From pies, to breads, to custards, there are so many delicious ways to enjoy this fall fruit.

How would you rate this pumpkin soup?

5 stars from 1 rating of Pumpkin With Toasted Almond Soup

Fall Soups

I am one of those people who can eat soup all year long. Whether it is 100 degrees or 20 below, I am always tempted by a bowl of soup. When I think of fall soups, I think of pumpkin, butternut squash, potato, and broccoli.

Our local produce market makes a delicious pumpkin soup as the weather begins to get cooler and it is one of my daughter's favorite to eat. I promised that I would experiment and find a recipe that I can cook for her all year. So here is the end product and I am happy to say that she gave it two thumbs up!

This soup is a little different from a pumpkin soup that you might typically think of. I added toasted almonds to give this soup a nutty flavor and to add some different layers of flavor to it. The thick pumpkin puree along with the sweetness of the brown sugar and the nuttiness of the almonds made us all look to fill our bowls a second time.

Ingredients for Pumpkin Soup

  • 29 oz can of pure pumpkin
  • 2 cups of chicken broth
  • 1/3 cup of toasted almonds pureed
  • 1 small onion
  • 1 Tablespoon of Olive Oil
  • 2 cups of chicken broth (you can use vegetable broth if you are making this vegetarian friendly.)
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 3 Tablespoons of brown sugar
  • 1/3 half and half cream

Pictures of Making Pumpkin Soup

Click thumbnail to view full-size
Add the spices and almonds to the pumpkin.Add the cream to the pot of soup.Serve hot with a sprinkle of toasted almonds.
Add the spices and almonds to the pumpkin.
Add the spices and almonds to the pumpkin. | Source
Add the cream to the pot of soup.
Add the cream to the pot of soup. | Source
Serve hot with a sprinkle of toasted almonds.
Serve hot with a sprinkle of toasted almonds. | Source
Tempering the cream to the pumpkin soup.
Tempering the cream to the pumpkin soup. | Source

Directions for Pumpkin Almond Soup

  1. Pour the pumpkin puree into a pot.
  2. Add the chicken broth and simmer.
  3. In a small pan, sautee the diced onion in about a tablespoon of Olive Oil until it is translucent. Then add it to the pot of pumpkin.
  4. Stir in the almonds, nutmeg, brown sugar, and cinnamon. Continue to simmer for about 5 minutes.
  5. Temper the cream into the soup and allow the soup to simmer for about another 10 minutes or until heated through.
  6. Serve hot. You can also garnish with a few toasted almonds on top.

Tempering Liquids

Tempering liquids while cooking is simply the process of taking a cold liquid and bringing it up to the temperature of the hot liquid that you will be adding it to. You can do this by ladling some of the hot liquid into a bowl of the colder liquid while stirring constantly. This will prevent any adverse reactions with the two liquids, such as cream curdling.

The blended almonds.
The blended almonds. | Source

Blending the Almonds

After toasting the almonds, blend them in a food processor so that they are almost pureed. When you mix it into the soup, you want the soup to have a little added texture but not so much that there is continuous crunching while enjoying a bowl of this soup.

I hope that you get a chance to try this delicious fall soup and that you enjoy it as much as our family did. It would be a wonderful addition to any fall meal, especially Thanksgiving.


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    • Levertis Steele profile image

      Levertis Steele 5 years ago from Southern Clime

      Nearly every time I discover a new recipe that I want to try, I almost always must buy a couple of the ingredients that I do not have. I have everything in your recipe except Half-and-half, which I buy only when I need it. My granddaughter visited The Pumpkin Patch with her class, so, I have a fresh pie pumpkin that has been nearly forgotten. I love almonds, pumpkin bread, and pumpkin pie, minus too much nutmeg that spoils it. I must try your recipe today! This will be a nice surprise for the grands when I see them this afternoon.

      Thanks for sharing such an interesting recipe. I am voting up and clicking the right buttons!

    • profile image

      Justsilvie 5 years ago

      Sounds wonderful on a cold day! Love pumpkin and will give it a try.

      Voted up and shared!

    • livingsta profile image

      livingsta 5 years ago from United Kingdom

      Sounds delicious, does it have a sweet taste?

      Voted up and useful!

    • mary615 profile image

      Mary Hyatt 5 years ago from Florida

      I love the sound of this soup. Just in time for Thanksgiving.

      Voted it UP, and will share.

    • TycoonSam profile image

      TycoonSam 5 years ago from Washington, MI

      Recipe sounds delicious, and now with the fall weather upon us it will be a good time to try this out.

      Voted up and useful

    • Break of Dawn profile image

      Break of Dawn 5 years ago

      Pumpkin, autumn and soup - My three favorite words! I'm bookmarking and will give it a try one of these day. I love your pictures, by the way. Voted up and sharing. Thank you!

    • lovebuglena profile image

      Lena Kovadlo 5 years ago from Staten Island, NY

      I am not a fan of pumpkin so would not try this recipe but those that love pumpkins will surely find this recipe interesting and useful. The instructions are easy to follow and understand. And the recipe pictures help too. This seems like a delicious dish. Thanks for sharing.

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      I love this recipe idea. The pumpkin and almond mix is hit with me. Voted up and pinned.

    • chef-de-jour profile image

      Andrew Spacey 5 years ago from Near Huddersfield, West Yorkshire,UK

      Love the pumpkin, the word, the shape, colour, personality and of course the soup, so tasty and autumnal (as we UKians say). Almonds are an interesting addition, I must get round to either making this soup or watching someone else make it for me!

      Votes I think.

    • Denise Handlon profile image

      Denise Handlon 5 years ago from North Carolina

      I'm going to give it a try, but have no food processor. I think I can get an almond paste...wonder how that would work. I just used my canned pumpkin yesterday and made pumpkin pie. You did, however, remind me that I have a butternut squash sitting here. Glad that your experiment was a success and passed the 'Gracie likes it' test, haha. Thanks...great idea and will share UP/U/A BTW: I wonder how pureed Pumpkin seeds would taste added to the mix?

    • cclitgirl profile image

      Cynthia Calhoun 5 years ago from Western NC

      MMM, this looks fabulous, Cara! I love pumpkin soup, but haven't tried it with toasted almonds. I'll definitely give that a try! YUM!! Thanks for sharing this! Voted/shared/tweeted/pinned.