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Pimpkin soup with pumpkin seed and basil pesto

11 September 2006

Ingredients

600g pumpkin flesh cubed
½ carrot finely chopped
½ onion finely chopped
½ clove of garlic sliced
1 litre water
Salt
Pepper
1tbsp olive oil
4 x 1cm slices of wholemeal bread flute
1tbsp olive oil
1 peeled clove of garlic (left whole)

For the pesto 50g pumpkin seeds
20 basil leaves
50ml olive oil
50g grated Parmesan
Salt and black pepper

Method

In a saucepan on a high heat add the olive oil and brown the pumpkin flesh all over.

Add the carrots onion garlic and reduce heat.

Add the water and seasoning and cook at a simmer for 25 minutes. When soft and pulpy liquidise in a food processor. Return to a clean saucepan.

Correct seasoning adding a little lemon juice to bring out the flavour.

Lightly toast the pumpkin seeds and place in a food processor. Add all of the other pesto ingredients and liquidise until a coarse taste is produced. Check seasoning.

Brush the slices of bread flute with olive oil and toast both sides until crisp and golden.

Rub one side of croûte with the peeled clove of garlic then spread the pesto on to the croûte and keep warm.

Pour the soup into a suitable serving bowl and float the croûtes on top. Swirl with a little low-fat yogurt and serve.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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