Ballymaloe House Pumpkin Soup with Roasted Hazelnuts and Parsley Pesto

Serves 6 – 8

350g sliced onion

1½ lb (700g) chopped pumpkin (skin removed)

50g to 75g butter

1.2 litres (2 pints) vegetable stock

110ml (4fl ozs) cream

Salt and freshly ground pepper

Parsley Pesto:

25g (1oz) parsley, leaves only (no stalks)

1-2 cloves garlic, peeled and crushed

40g (1½oz) freshly grated Parmesan cheese

25g (1oz) pine nuts

75ml (3 fl oz) extra virgin olive oil

Salt (don’t forget, essential to bring up the flavour)

Melt the butter in a covered saucepan, add the onions and the pumpkin and sweat on a low heat until soft but not coloured, 10–15 minutes. Season with salt and freshly ground pepper. Add the hot vegetable or homemade chicken stock and simmer until tender. Add the cream and liquidise. Taste and correct the seasoning.

Preheat the oven to 180C/350F/gas mark 4. Roast the hazelnuts for 5-10 minutes. Place the hazelnuts in a tea-towel and rub off the skins, roughly chop.

Next make the pesto. Put all the ingredients except the oil into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning.

Drizzle parsley pesto over the top of the soup and garnish with roasted hazelnuts.