Pumpkin cream soup with pumpkin seed mint pesto

Name: Pumpkin cream soup with pumpkin seed mint pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Hokkaido Pumpkin; 1 Onion; 1 Garlic clove; 5 TABLESPOONS Sunflower oil; 1 TEASPOON Curry paste; 100 ml apple juice; 1 TEASPOON Instant vegetable stock; 40 g Pumpkin seeds; 4 Stem(s) Peppermint; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Carrots; 1 TEASPOON Sugar; 1 can(s) (165 ml) Coconut milk

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Hokkaido Pumpkin
1 Onion
1 Garlic clove
5 TABLESPOONS Sunflower oil
1 TEASPOON Curry paste
100 ml apple juice
1 TEASPOON Instant vegetable stock
40 g Pumpkin seeds
4 Stem(s) Peppermint
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Carrots
1 TEASPOON Sugar
1 can(s) (165 ml) Coconut milk

Directions

1
Pumpkin thoroughly wash, clean, halve, remove seeds and dice the pulp. Peel and chop onion and garlic.
2
Heat 2 tablespoons of oil. Fry the curry paste, onion, garlic and pumpkin, except for a little bit of the garnish, in it briefly while turning. Deglaze with 400 ml water and juice. Season with broth. Bring to the boil and cook in a closed pot for about 15 minutes until soft.
3
Meanwhile roast pumpkin seeds in a pan while turning. Wash mint, shake dry, pluck leaves from the stalks and chop. Chop pumpkin seeds. Mint, pumpkin seeds and 2 tablespoons oil mix.
4
Season with salt and pepper.
5
Peel, clean and finely dice the carrot. Finely dice the remaining pumpkin. Heat 1 tablespoon of oil and steam the diced vegetables for about 5 minutes. Puree soup finely, season with salt and sugar. Pour coconut milk into the soup and serve, arrange vegetable cubes and pesto in the plates.