John Myers
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Pumpkin Soup with Puff Pastry Pesto Snails
The perfect pumpkin soup with puff pastry pesto snails recipe with a picture and simple step-by-step instructions.
pumpkin soup
- 1 piece Pumpkin
- 1 piece Onion
- 2 piece Clove of garlic
- 3 piece Carrots
- 1 piece Ginger
- 400 ml Vegetable stock
- 250 ml Coconut milk
Puff pastry pesto snails
- 1 packet Puff pastry
- Basil
- 150 g Pine nuts
- 3 piece Garlic cloves
- 3 tbsp Oil
- 7 piece Cocktail tomatoes
- 60 g Parmesan
Preparation: pumpkin soup
- For the pumpkin soup, wash the pumpkin and cut into pieces. Peel the carrot and cut it into slices as well. Dice the onions and garlic and half a bulb of ginger and add to the other ingredients in a large saucepan.
- Pour the ingredients with the vegetable stock so that the vegetables are barely covered. Now let the whole simmer for about 45 minutes, until the pumpkin is soft.
- Puree the soup and season with salt and pepper. Add a large piece of ginger for more heat
- Before serving, bring the soup to the boil again and add the coconut milk.
Preparation: puff pastry pesto snails
- Put all the ingredients for the pesto in a blender and mix well.
- Roll out the puff pastry, brush with pesto and roll up again.
- Cut the strips from the roll and spread them on a tray. Do this for about 20 minutes until the dough is golden brown.
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