Potato and Almond Milk Soup with California Raisins and Pumpkin Seeds

Submitted by: Robert Gadsby

Vitamin rich almond oil flavors this potato soup topped with raisins and pumpkin seeds.



  • 1 medium onion, chopped
  • Salt; to taste
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 1 cup almond or rice milk
  • 1/2 cup extra virgin olive oil
  • Ground white pepper
  • 1 cup (6 ounces) California natural and golden raisins, mixed
  • 4 ounce toasted pumpkin seeds
  • 2 tablespoons extra virgin olive oil
  • Almond oil
  • Chopped chives


In a large saucepan over medium heat, heat olive oil and sauté onion; season with salt and stir to coat with oil. Add potatoes and heat through, stirring constantly. Add milk to cover about 1/2-inch deep and almond oil. Reduce heat and simmer until tender; drain reserving liquid. Purée in blender, adding enough liquid to form a silky smooth soup. Correct seasonings. Keep warm.

To serve, reheat soup. Divide raisins and pumpkin seeds among 6 soup bowls and drizzle with olive oil. Divide and ladle hot soup into bowls. Garnish with a dollop of whipped cream and sprinkle with chopped chives, if desired.  Serve at once.

Nutrition Facts Per Serving

Calories 520 (53% from fat); Total Fat 32g (sat 5g, mono 21g, poly 6g, trans 0g ); Cholesterol 0mg; Protein 8g; Carbohydrate 45g; (Dietary Fiber 4g; Sugars 30g; ); Iron 4mg; Sodium 15mg; Calcium 41mg; Potassium 911mg

This recipe is found in the following categories:

Comment on the Recipe

Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.