Spiced Pumpkin Soup With Apple Pesto - cooking recipe

Ingredients

145 ml sunflower oil
3 None onions, diced
2 None garlic cloves, crushed
2-3 tbsp curry powder
2 kg pumpkin, peeled, deseeded and chopped
800 g potatoes, peeled and chopped
500 ml apple juice
1 None vegetable stock cube, crumbled
100 g almonds
30 g parsley, chopped
300 g apples, peeled, deseeded and chopped
2 tbsp lemon juice
150 g creme fraiche

Preparation

Heat 3 tbsp oil in a large saucepan, add the onions and garlic and saute for 3-4 mins, stirring. Sprinkle with curry powder and leave for a few seconds until fragrant.
Mix the pumpkin and potatoes into the pan then deglaze with apple juice and mix in 6 cup water and the stock cube. Bring to the boil and simmer, covered, for 25-30 mins.
Meanwhile, toast the almonds in a pan without oil for 2-3 mins then remove from the pan and leave to cool. Place the almonds, parsley, apple, 1/2 cup oil and lemon juice in a food processor and season. Blend until a smooth pesto has formed.
Season the soup with salt and pepper then blend until smooth. Transfer the soup to a soup tureen and swirl in the pesto and sour cream. Serve.