Pumpkin soup with pumpkin seed pesto

Ingredients for 8 servings:

• 2 tbsp olive oil for frying
• 2 m.-sized onion(s)
• 1 tbsp paprika powder, hot
• 1 tbsp curry powder, mild
• 1 tbsp turmeric powder
• 1.2 kg pumpkin(s), e.g. orange pumpkin
• 1 dl Noilly Prat
• 1 dl white wine
• 5 dl vegetable stock
• 2 dl cream
• some salt
• some black pepper, freshly ground
• 1 bunch oregano, finely chopped
• 4 clove(s) garlic, squeezed
• 100 g pumpkin seeds
• 60 g Parmesan, freshly grated
• 4 tbsp pumpkin seed oil
• 1 ½ dl rapeseed oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Sauté the onions in hot olive oil, then add the paprika, curry, and turmeric and fry briefly. Then add the pumpkin (peeled, deseeded, and diced) and deglaze with Noilly Prat, white wine, and stock. Cover and simmer for about 20 minutes, then puree with a hand blender. Add the cream and season with salt and pepper. Add a little more liquid if necessary. In a bowl, use a hand blender to puree the oregano leaves with the garlic, pumpkin seeds (I toasted them a bit, but this isn’t necessary), the cheese, and both oils. Add a little more oil if desired. Serve the soup in warmed bowls and top each with 1 tablespoon of pesto.