Pumpkin and Almond Soup

Name: Pumpkin and Almond Soup
Ingredients: 2 shallots; 2 lb / 900 g piece of butternut squash or pumpkin; 1 tbsp grapeseed or almond oil; 1 tbsp grapeseed or almond oil; 2 lb / 900 g piece of butternut squash or pumpkin; salt; 1½ pt / 850 ml chicken, turkey or vegetable stock; freshly grated nutmeg; freshly ground black pepper; juice and grated zest of 1 orange; 4 oz / 110 g blanched almonds; 1½ pt / 850 ml chicken, turkey or vegetable stock; 1½ pt / 850 ml chicken, turkey or vegetable stock; 2–3 oz /60–85 g Parmesan cheese, freshly grated

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is from Italian friends, based on a Renaissance recipe, with delicate, subtle flavours and almonds to thicken it.

Ingredients

2 lb / 900 g piece of butternut squash or pumpkin
2 shallots

Soup
Gluten-free
Vegetarian

Method

Remove the seeds and filaments from the squash or pumpkin and bake in the oven at 180°C / 350°F / Mark 4 in a roasting tin until tender. Meanwhile, peel and chop the shallots, and sweat in the oil in a large saucepan until transparent. Chop the almonds finely and stir into the shallots. Add the baked pumpkin flesh together with the orange juice and zest and ½</