John Myers
Pumpkin Cream Soup with Pumpkin Pesto
The perfect pumpkin cream soup with pumpkin pesto recipe with a picture and simple step-by-step instructions.
Pumpkin Pesto
- 2 Potatoes
- 1 size Carrot
- 2 Onions
- 2 Garlic cloves
- 40 g Clarified butter
- 0,75 l Vegetable broth
- 150 g Cream cheese
- 2 cm Ginger
- Lemon juice
- Salt pepper
- 5 Stems Parsley
- 20 g Pumpkin seeds
- Salt
- 4 tbsp Oil
- Cut the Hokkaido into cubes. (does not need to be peeled, the peel becomes soft when cooking)
- Peel and dice the potatoes and carrots,
- Peel and finely chop the onion, as well as the garlic and ginger.
- In a saucepan, sauté the onions until translucent, add the pumpkin, potatoes, carrot, ginger, garlic and vegetable stock and bring to the boil.
- Simmer over medium heat for about 20 minutes.
- Add the cream cheese, lemon juice, pepper and salt and bring to the boil again.
- Then mix with a hand blender and season to taste again.
- 8 .— Pesto — Pluck parsley, wash and roughly chop.
- Toast the pumpkin seeds in a pan without oil.
- Shake the parsley, pumpkin seeds, salt and oil in a measuring beaker and coarsely puree with the hand blender.
- Arrange the soup on a plate with the pesto.
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