Pumpkin Almond Soup

"Milk and almonds are usually combined in sweet foods, but here is a way to get a savory calcium hit, which is also a comforting de-stressing soup." Jane Clarke

• 4 cups pumpkin flesh, skinned, deseeded, and diced
• 3 3/4 cups milk
• Freshly grated nutmeg
• 1 1/4 cups light cream
• 4 tablespoons chopped, toasted almonds

METHOD

Place the pumpkin in a saucepan with the milk and the nutmeg to taste.  Season with some freshly ground black pepper and a little sea salt.  Bring to the boil and simmer for about 30 minutes, or until the pumpkin is tender.  Pour the soup into a blender, and process it until smooth.  Then return it to the saucepan and stir in the cream.  Divide among four soup plates and sprinkle 1 tablespoon almonds over each before serving.

Serves: 4

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Reprinted with permission from ©Jane Clarke Bodyfoods for Busy People, published by McBooks Press  click for book review

 

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