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Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
Pesto
- 1 bunch basil, leaves picked
- 2/3 cup grated parmesan
- 60grams baby rocket
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1/4 cup pine nuts (plus extra 1 tbs to serve)
- 4 mini cob loaves, tops and insides removed
- 1/2 cup thickened cream
- 1 celery stalks, sliced
- 1/2 brown onion, chopped
- 750grams Jarrahdale pumpkin, cut into 5cm pieces
- 3 cup salt-reduced vegetable stock
- 1tablespoons olive oil
- 1 garlic cloves, minced
Nutrition per serving
6520kJ / 1560Cal
6520 Kilojoules or 1560 Calories
75% of daily energy intake*
Protein
60.2grams
Fat
43.2grams
Carbs
226grams
Sugars
23.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Level up your pumpkin soup. Serve it in a crusty bread bowl and top it all off with fresh, homemade pesto.
Method
Step 1 of 6
Heat oil in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, for 5 minutes or until vegetables have softened.
Step 2 of 6
Add pumpkin, then stir in stock and bring to the boil. Reduce heat to low and simmer for 30 minutes or until pumpkin is very soft.
Step 3 of 6
Meanwhile, to make the pesto, place rocket, basil, pine nuts, garlic, oil and half the parmesan in a food processor and process until smooth. Set aside.
Step 4 of 6
Preheat oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Place cobs on tray and scatter over remaining parmesan. Bake for 15 minutes or until golden.
Step 5 of 6
Remove soup from heat and allow to cool. Using a stick blender, blend until smooth, then return to low heat and bring to a simmer. Stir through cream and season.
Step 6 of 6
Ladle warm soup into cobs and swirl 1 tbs pesto into each. Top with extra pine nuts and serve with cob tops.
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