Pumpkin soup with pumpkin seed pesto
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 362 kcal | (17 %) | ||
| Protein | 6.2 g | (6 %) | ||
| Fat | 34.5 g | (30 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- Ingredients
- 400 grams Pumpkin
- 2 onions
- 3 Tbsps vegetable oil
- 750 milliliters Vegetable broth
- 200 milliliters Whipped cream
- Juice of 2 Oranges
- salt
- freshly ground pepper
- 1 pinch cayenne pepper
- 1 scallion
- For the pumpkin seed pesto
- 50 grams Pumpkin seed
- 40 grams Parmesan
- 3 garlic cloves
- 2 bunches parsley
- 80 milliliters olive oil
- salt
- freshly ground pepper
Preparation steps
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.
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.