In a large saucepan, heat the vegetable oil over a medium heat. Add the onions and fry until soft. Add the garlic and chipotle paste and cook for a further minute.
To the pan, add the sweet potato and stir. Cover with 600ml boiling water and add the stock cube. Bring to the boil, then simmer for 30 minutes.
Place the almonds in a frying pan. Toast on a high heat for 3-5 minutes or until golden brown.
Add 80g of the toasted almonds into the soup mixture along with the Alpro Unsweetened Almond Drink. Leave to simmer for another 15 minutes. Use a stick blender to blend until smooth. Sieve to remove any almond skins.
To serve, top each portion with dairy free yoghurt and scatter with the toasted Whitworths Californian almonds and Whitworths Pumpkin seeds.