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Roasted Pumpkin Soup with Homemade Pesto
 

Dining

Roasted Pumpkin Soup with Homemade Pesto

Method


For the soup:

Dice the onions and carrots with the leeks and celery. Add the garlic, sautéed with a little bit of butter and season. Add herbs, cut not chopped. Peel and roast the pumpkin with seasoning until soft. When the pumpkin is soft, add the sautéed vegetables. Add the stock, reduce, blend, pass and serve.

  

Ingredients


For the soup:

  • 2 small x squash or pumpkins
  • 5 x white onions
  • 12 x carrots, peeled and diced
  • 4 whole x leeks, split
  • 1/2 bunch x tarragon, tyme, rosemary
  • 3 x celery stick
  • 6 x garlic cloves, crushed
  • 1 litre x vegetable or chicken stock.

For the pesto:

Add the garlic and oil to the blender. Mix until smooth. Add the basil until you achieve the required texture. Add the pine kernels and mix until required texture. Add the parmesan and mix until mixture takes on a paste like consistency

For the pesto:

  • 50g x pine kernels, toasted
  • 15g x garlic, crushed
  • 50g x parmesan cheese
  • 30 x basil leaves, picked
  • 200ml x good olive oil

 

Download the Pumpkin Soup Recipe in pdf

Download the Pesto Recipe in pdf

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