Pumpkin soup with pumpkin seed pesto
- November 2004
- Serves 8
- Takes 1¼-1½ hours to make, plus cooling
A sophisticated soup for autumn that turns pumpkin into a grown-up treat at Halloween. This works well with any variety of squash that is in season.
For a real celebration of pumpkin, try serving the soup with these pumpkin scones.
- Gluten-free recipes
- Vegetarian recipes
- 40.6g (13.8g saturated)
- 10g (5.9g sugar)
This soup looks really impressive served in hollowed-out mini squashes. Simply scoop out the seeds, pop the lids back on and roast for 35-45 minutes alongside the wedges.
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