Pumpkin Soup with Pumpkin Seed Pesto

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Pumpkin Soup with Pumpkin Seed Pesto
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
362
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories362 kcal(17 %)
Protein6.2 g(6 %)
Fat34.5 g(30 %)
Carbohydrates8 g(5 %)
Author of this recipe:

Ingredients

for
6
Ingredients
400 grams
2
3 tablespoons
750 milliliters
200 milliliters
Juice of 2 Oranges
1 pinch
1
For the pumpkin seed pesto
50 grams
40 grams
3
2 bunches
80 milliliters

Preparation steps

1.

Cube the pumpkin pulp. Peel and dice the onions. Heat 2 tablespoons of oil in a saucepan and sautée the onions and pumpkin. Pour in broth and cook for about 30 minutes, or until the pumpkin is soft. Meanwhile toast the pumpkin seeds in a dry pan, then set some aside for garnishing. Break the parmesan into small pieces. Peel and coarsely chop garlic. Rinse, shake dry and coarsely chop parsley.

2.

In an electric food processor, combine olive oil with all the prepared pesto ingredients and purée. Season with salt and pepper. Purée the pumpkin in the broth. Pour in the whipping cream and orange juice and heat briefly. Season with salt, pepper and cayenne pepper. Rinse and cut the scallions into finger-length pieces. Heat the remaining olive oil and briefly sautée the scallions. Serve the soup with pumpkin seed pesto and scallions, and garnish with the previously set-aside pumpkin seeds.