Pumpkin soup with apple pesto

For 8 people
  • 1 kg Hokkaido pumpkin
  • 500 g Potatoes
  • 2 Onions
  • 2 Garlic cloves
  • 3 EL + 100 ml sunflower oil
  • 2–3 EL Curry powder
  • 500 ml Apple juice
  • 2 EL Instant vegetable broth
  • 100 g Almond kernels with skin
  • 2 Bunch Parsley
  • 300 g Apples
  • 2 EL lemon juice
  • Salt
  • Pepper
  • 150 g Cream fraîche
60 minutes
very easy
1.
Quarter the pumpkin, remove the seeds and cut the pulp into pieces. Wash the potatoes, peel and cut into small pieces. Peel the onions and garlic Heat 3 tablespoons of oil in a large saucepan, sauté onions and garlic in it. Dust with curry, sauté briefly. Add pumpkin and potatoes, deglaze with apple juice and 1 1/2 liters of water. Season with broth. Bring to the boil and cover for approx. Cook for 30 minutes
2.
For the pesto, roast the almonds in a pan for about 5 minutes, turning constantly. Wash the parsley, dry sc Shake, pluck the leaves from the stems and finely chop. Wash the apples, cut the flesh from the core in thin slices and dice finely. Chop the almonds. Mix parsley, almonds, apple, 100 ml oil and lemon juice, season with salt and pepper.
3.
Puree the soup finely, season with salt and pepper. Refine with crème fraîche and pesto
4.
For 10 people:
1 Person approx.:
  • 320 kcal
  • 1340 kJ
  • 4 g protein
  • 23 g fat
  • 19 g carbohydrates

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