Ballymaloe House pumpkin soup with hazelnuts and parsley pesto
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Starter
Method
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 180°C.
Roast the hazelnuts for 5-10 minutes. Place the hazelnuts in a tea-towel and rub off the skins, roughly chop.
Put all the pesto 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.
Ingredients
350g onion, sliced
700g pumpkin, chopped
50g-75g butter
1.2 l vegetable stock
110ml cream
salt
pepper
For the parsley pesto:
25g parsley, leaves only (no stalks)
1-2 garlic cloves, peeled and crushed
40g Parmesan cheese, grated
25g pine nuts
75ml extra virgin olive oil
salt
Method
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 180°C.
Roast the hazelnuts for 5-10 minutes. Place the hazelnuts in a tea-towel and rub off the skins, roughly chop.
Put all the pesto 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.
