Ballymaloe House pumpkin soup with hazelnuts and parsley pesto

Method

1. 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.

2. Add the hot vegetable or homemade chicken stock and simmer until tender. Add the cream and liquidise. Taste and correct the seasoning.

3. Preheat the oven to 180°C.

4. Roast the hazelnuts for 5-10 minutes. Place the hazelnuts in a tea-towel and rub off the skins, roughly chop.

5. 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.

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