Pumpkin Cream Soup with Pistachio and Truffle Pesto

Here's the recipe for a pumpkin soup for 4 people, enhanced with our pistachio and truffle pesto.

Ingredients:

• 800 g of pumpkin
• 1 medium-sized potato
• 1 onion
• 750 ml of vegetable broth
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 4 tablespoons of our pistachio and truffle pesto
• Toasted bread croutons (optional) for accompaniment

Procedure:

1. Preparation of ingredients:

   • Peel the pumpkin, removing the seeds and cutting it into cubes
   • Peel and cut the potato too
   • Slice the onion finely

2. Cooking vegetables:

   • Heat the extra virgin olive oil, add the onion and let it brown until it becomes transparent.
   • Finally add the pumpkin and potato and let it brown.

3. Add the broth:

   • Pour in the vegetable broth until it covers the vegetables. Bring to a boil and simmer over medium heat for about 25 minutes (until the squash and potatoes are tender).

4. Blend the cream:

   • use an immersion blender to reduce everything into a smooth and velvety cream
   • Season with salt and pepper if necessary.

5. Serve with our pistachio and truffle pesto:

   • Serve the hot cream soup in deep plates
   • Add a spoonful of our pistachio and truffle pesto to each portion in the center of the plate
   • If desired, accompany the dish with toasted bread croutons.

Enjoy your meal!