Pumpkin Soup


  • For almond milk:
  • Blitz ½ cup of almonds into a fine powder
  • Add some water
  • Blitz again

For the pumpkin soup:

  • Puree the pumpkin with a little bit of water
  • Add some more water to the pureed pumpkins
  • Bring the ingredients to a nice boil
  • Once the puree comes to a boil, add the almond milk
  • Add chilli flakes
  • Add salt
  • Add the rosemary sprigs
  • Once the puree comes to a single boil, turn the gas off
  • Stir the soup for a final time
  • Ready to serve
  • Tip: Instead of almond milk, you can also use coconut milk

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