New Update
| Main ingredients | Pumpkin, Pro V Select California Whole Natural Almonds, Onion, Garlic, Fresh thyme, Black peppercorns, Olive oil, Vegetable stock cube, Almond milk, Pro V Activated Pumpkin Seeds to sprinkle |
| Cuisine | Fusion |
| Course | Soups |
| Prep time | 15-20 minutes |
| Cook time | 30-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 300 grams red pumpkin, peeled, seeded and roughly sliced
- 15-20 Pro V Select California Whole Natural Almonds
- 1 medium onion, sliced
- 10-12 garlic cloves
- 3-4 fresh thyme sprigs
- 6-8 black peppercorns
- 1 tablespoon olive oil
- 2 teaspoons veg stock powder
- Salt to taste
- Crushed black peppercorns to taste
- ½ cup almond milk
- Pro V Activated Pumpkin Seeds to sprinkle
Method
- Preheat oven to 180º C.
- Spread pumpkin slices on a baking tray, add onion, garlic, thyme, black peppercorns and Pro V Select California Whole Natural Almonds. Drizzle olive oil and mix well. Keep the tray in the preheated oven and roast for 15-20 minutes.
- Allow to cool completely. Transfer into a grinder jar, add 2½ cups water and grind to fine paste.
- Transfer into a non-stick kadai. Rinse the grinder jar with 1 cup water and add to the pan and mix well.
- Add stock powder, salt, crushed black peppercorns and almond milk, mix well and cook for 2-3 minutes.
- Transfer into a serving bowl. Sprinkle Pro V Activated Pumpkin Seeds and crushed black peppercorns and serve hot.
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