• 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 Ounces 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 (Calories from Fat 53%); Total Fat 32 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 0; Sodium 15; Potassium 911; Total Carbohydrate 45; Dietary Fiber 4; Sugars 30; Protein 8; Calcium 41; Iron 4;

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Raisins are fat and cholesterol free.