Butternut Pumpkin Soup with pumpkin seed pesto

Easiest soup ever.

Serves: 6

Preparation time:
Cooking time:

Ingredients

Ingredients (serves 6)
1 (about 1kg) butternut pumpkin (squash in CA)
40ml (2 tbs) olive oil
1 large onion, peeled, chopped
2 carrots, peeled, chopped
750ml (3 cups) chicken stock
1 tsp mild paprika
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp grated fresh nutmeg
250ml (1 cup) creme fraiche

Pumpkin-seed pesto
2-3 tbs roasted pumpkin seeds*, plus extra to serve
1/2 tsp grated ginger
2 garlic cloves
1/2 cup fresh basil leaves
1 tsp grated parmesan cheese
120ml (6 tbs) olive oil

Method


To make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and parmesan in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
Preheat oven to 180°C. Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.
Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper.
Notes & tips
* To roast pumpkin seeds, toss them in a little olive oil, spread on a baking tray and roast at 170°C for about 10 minutes or until golden.

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