Cream of Pumpkin Soup with Pesto

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Cream of Pumpkin Soup with Pesto
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the soup
2 tablespoons olive oil
400 grams Pumpkin (seedless, diced)
800 milliliters Vegetable broth
salt
freshly ground peppers
1 tablespoon mild Curry powder
200 grams Whipped cream
For the pesto
100 grams mixed Fresh herbs (such as basil, parsley, watercress, dandelion)
3 garlic
80 grams Pine nuts
50 grams Parmesan (grated)
100 milliliters olive oil
Black pepper
How healthy are the main ingredients?
PumpkinWhipped creamPine nutsParmesanolive oilsalt

Preparation steps

1.

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.

2.

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.