Ballymaloe House pumpkin soup with hazelnuts and parsley pesto
Hearty, rich and vivid in colour, this soup is a delicious starter dish for the cold winter months, pairing with a cheese and herb pesto
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
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
saltÂ
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