Pumpkin and potato soup with almond pesto

Name: Pumpkin and potato soup with almond pesto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Hokkaido Pumpkin; 300 g floury potatoes; 1 Onion; 5 TABLESPOONS Sunflower oil; 2 TABLESPOONS Curry; 1⁄4 l apple juice; 1 TABLESPOON Vegetable broth (instant); 80 g Almond kernels (with skin); 1 collar flat leaf parsley; 1 TABLESPOON lemon juice, salt, pepper; 80 g Fresh cream

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Hokkaido Pumpkin
300 g floury potatoes
1 Onion
5 TABLESPOONS Sunflower oil
2 TABLESPOONS Curry
1⁄4 l apple juice
1 TABLESPOON Vegetable broth (instant)
80 g Almond kernels (with skin)
1 collar flat leaf parsley
1 TABLESPOON lemon juice, salt, pepper
80 g Fresh cream

Directions

1
Wash the pumpkin, quarter it, remove the seeds and roughly dice with the skin. Peel, wash and chop the potatoes. Peel and chop onion. Heat 1 tablespoon of oil in a large pot. Brown the onions in it. Sprinkle with curry and sauté briefly.
2
Add pumpkin and potatoes. Add apple juice and 3⁄4 l water. Stir in stock. Bring to the boil, cover and cook for about 30 minutes.
3
For the pesto, roast almonds in a pan without fat, remove and let cool. Wash parsley and shake dry, chop finely. Chop the almonds finely as well. Mix with parsley, lemon juice and 4 tablespoons of oil.
4
Season to taste with salt and pepper.
5
Puree the soup with a hand blender. Season to taste with salt and pepper. Serve with crème fraîche and pesto.