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🍽️ Creamy Pumpkin Soup with Homemade Pumpkin Seed Pesto

364 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin flesh
• 2 onions
• 3 tbsp oil
• 750 ml vegetable broth
• 200 ml whipping cream
• juice of 2 oranges
• salt
• pepper from the mill
• 1 pinch cayenne pepper
• 1 spring onion
• 50 g pumpkin seeds
• 40 g parmesan
• 3 garlic cloves
• 2 bunches parsley
• 80 ml olive oil
• salt
• pepper from the mill

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Peel the onions and cut them into cubes as well.
3. 3. Heat two tablespoons of oil in a large pot.
4. 4. Add the onions and pumpkin to the pot and sauté them briefly.
5. 5. Pour in the vegetable broth.
6. 6. Let the pumpkin cook until soft for about 30 minutes.
7. 7. In the meantime, heat a non-stick pan.
8. 8. Roast the pumpkin seeds in the pan.
9. 9. Set aside a small handful of seeds for later garnishing.
10. 10. Break the Parmesan into small pieces.
11. 11. Peel the garlic and chop it roughly.
12. 12. Rinse the parsley and shake it dry.
13. 13. Chop the parsley roughly as well.
14. 14. Put the olive oil into an electric chopper (mixing cup).
15. 15. Add the roasted pumpkin seeds, Parmesan, garlic, and parsley.
16. 16. Blend all ingredients into a fine pesto.
17. 17. Season the pesto with salt and pepper.
18. 18. Blend the cooked pumpkin in the broth until smooth.
19. 19. Pour the cream and orange juice into the soup.
20. 20. Heat the soup briefly without letting it boil.
21. 21. Season the soup with salt, pepper, and cayenne pepper to taste.
22. 22. Clean the spring onions and rinse them.
23. 23. Cut the spring onions into finger-length pieces.
24. 24. Heat some remaining olive oil in a pan.
25. 25. Sauté the spring onions briefly.
26. 26. Serve the soup with a dollop of pumpkin seed pesto and the spring onions.
27. 27. Sprinkle the reserved pumpkin seeds on top.

Nutrition per serving

• kcal: 364
• Protein: 8 g · Fett/Fat: 34 g · Carbs: 8 g