I just love pumpkin soup! It’s sweet, healthy, orange… I mean, what’s not to love?! Today I’m sharing my very own special recipe with you. It has all the creaminess you would expect; with a hint of pesto to give it a surprisingly fresh twist.
Don’t forget to share your delicious results!
- 3 ½ lbs (1.5 kg) sugar pumpkin
- 2 small onions
- 1 clove of garlic
- ½ tsp. thyme
- Pepper and salt
- 2 Tbsp. olive oil
- ½ tsp. turmeric
- 4 C (1 l) vegetable stock
Wash and deseed the pumpkin, and cut into large pieces. You don’t have to peel it! Finely chop the onions and heat the olive oil in a large saucepan. Add the onions and gently cook them for 5 mins until they’re glazed. Add the pumpkin and cook for 8-10 minutes, stirring it occasionally until it’s soft and golden. Add the stock, turmeric and thyme and bring it to a boil. Then simmer it all for 10 minutes until the pumpkin is super soft. Mix with a hand blender and pass the soup through a fine sieve to create a velvety structure. If you feel the soup is too thick you can always add some more water. Season with salt and pepper.
- 2/3 C (150 ml) extra virgin olive oil
- 3C (50 g) rocket (Arugula)
- 1/4 C (30 g) pine nuts
- 2 cloves of garlic
- 1 tsp. lemon juice
Heat a small frying pan over a low heat. Toast the pine nuts until golden, shaking them occasionally. Put all ingredients into a food processor and create a smooth mix. Season the pesto with salt.
Serve the soup in a bowl with a tablespoon of the rocket pesto.