Lisa Faulkner's delicious autumnal soup with pumpkin, almonds and fresh thyme.
1 small pumpkin, peeled, de-seeded and roughly chopped
1 small onion, roughly chopped
2 garlic cloves
1 tbsp freshly chopped thyme, plus extra for serving
1 tbsp olive oil
50g toasted flaked almonds
500ml chicken stock, or vegetable stock if serving to vegetarians
50ml single cream
100ml skimmed milk
Salt and freshly ground black pepper
1 slice of crusty bread, to serve
1. Preheat oven to 160C/Gas 2.
2. Place the pumpkin, onion, garlic, thyme, olive oil, half of the almonds, chicken stock, salt and pepper in a large ovenproof dish and mix to make sure the pumpkin is well coated. Bake in the preheated oven and roast for about 40 minutes until the pumpkin is tender. You can cover the pumpkin to reduce the amount of oil needed when roasting.
3. Tip the pumpkin and contents of the dish into a large saucepan, add the cream and milk and, using a hand blender, puree until smooth. Check the seasoning.
4. Roughly chop the remaining almonds. Ladle the soup into serving bowls, top with almonds and some extra thyme and serve immediately. Serve with a slice of crusty bread.
Sat Fat: 3g
For the slice of bread:
Sat Fat: .2g