Pumpkin soup with apple-pesto

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 1 Hokkaido pumpkin (about 2 kg)
  • 800 g Potatoes
  • 3 Onions
  • 2 Garlic cloves
  • 3 TABLESPOONS + 100 ml sunflower oil
  • 2-3 TABLESPOONS Curry Powder
  • 500 ml apple juice
  • 2 TABLESPOONS Instant vegetable stock
  • 100 g Almond kernels with skin
  • 2 Federation Parsley
  • 300 g Apples
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 g Fresh cream

Directions

  1. 1

    Quarter the pumpkin, remove the seeds and cut the flesh into pieces. Potatoes wash, peel and also cut into small pieces. Peel and chop onions and garlic. Heat 3 tablespoons of oil in a large pot, fry onions and garlic in it. Sprinkle with curry and sauté briefly. Add pumpkin and potatoes, deglaze with apple juice and 1 1/2 litres of water. Season with broth. Bring to the boil, cover and cook for about 30 minutes

  2. 2

    For the pesto, roast the almonds in a frying pan for about 5 minutes, turning constantly. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Wash the apples, cut the flesh into thin slices from the core and dice finely. Chop almonds. Mix parsley, almonds, apple, 100 ml oil and lemon juice, season to taste with salt and pepper

  3. 3

    Finely puree the soup, season to taste with salt and pepper. Refine with crème fraîche and pesto

  4. 4

    With 10 people:

Nutrition Facts

KCAL
360 kcal
CARBS
27 g
FATS
24 g
PROTEINS
6 g