Cream of Pumpkin Soup with Pesto
- For the soup
- 2 tablespoons olive oil
- 400 grams Pumpkin (seedless, diced)
- 800 milliliters Vegetable broth
- freshly ground peppers
- 1 tablespoon mild Curry powder
- 200 grams Whipped cream
For the pesto, rinse herbs and shake dry. Peel garlic. Chop herbs and garlic and puree in a blender with pine nuts. Add Parmesan cheese, mix and then gradually add oil while stirring and season with salt and pepper.
For the soup, heat olive oil in a pot, saute pumpkin cubes briefly, add broth, cover and simmer for about 30 minutes. Then puree with an immersion blender and season with salt, pepper and curry. Stir in cream and serve in a soup bowl garnished with pesto.