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Pumpkin and Carrot Soup

Pumpkin and Carrot Soup | Recipe

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Pumpkin and Carrot Soup | Recipe

Name: Pumpkin and Carrot Soup
Cook time: 35 min
Yield: 4 Personen
Ingredients: 1 Hokkaido pumpkin; 5 carrots (with green tops); 100 g root ginger; 2 Spanish onions; 2 cloves garlic; 1 tbsp olive oil; 1 l vegetable stock; 250 ml single cream; 1 lime; 1 tbsp JS Casserole Allrounder; salt; 50 g pistachios; carrot greens; 1 bunch parsley; 5 tbsp olive oil

Nils – Head Chef

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Cooking Time:

35 min

Difficulty:

Easy

Persons

Ingredients

For the soup:
1 tbsp

Casserole Allrounder
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1

Hokkaido pumpkin
5

carrots (with green tops)
100 g

root ginger
2

Spanish onions
2 cloves

garlic
1 tbsp

olive oil
1 l

vegetable stock
250 ml

single cream
1

lime
salt
For the carrot green pesto:
50 g

pistachios
carrot greens
1 bunch

parsley
5 tbsp

olive oil

Method

Wash the Hokkaido, halve it, remove the seeds and cut it into large chunks. Peel the carrots and slice them into large pieces. Peel and dice the ginger. Peel and roughly chop the onion and garlic. Heat the olive oil in a saucepan and sauté the vegetables over a medium heat for 5 minutes. Season with the Casserole Allrounder and 4 pinches of salt.

Add the vegetable stock and simmer for 15 minutes until the vegetables are soft. Add the cream and puree everything smooth with a hand blender. If you like your soup creamier, pass the soup through a sieve. Season the finished soup with lime juice.

While the soup is cooking, toast the pistachios in a dry pan and leave to cool. Wash the parsley, shake dry and roughly chop. Put the pistachios together with the olive oil, carrot greens and parsley in a tall container and blitz with a hand blender until you have a creamy pesto. Pour the soup into 4 bowls and drizzle on the pesto.

Nutritional information: (Per person)

Calories
450 kcal

Carbohydrates
21 g