CREAMY PUMPKIN SOUP WITH PISTACHIO TRUFFLE PESTO

Difficulty: Easy
Preparation time: 40 minutes

Ingredients
• 800 g pumpkin
• 1 medium potato
• 1 onion
• 750 ml vegetable stock
• 3 tbsp olive oil
• Salt and pepper
• 4 tbsp Pistachio & Truffle Pesto
• Croutons (optional)

Method
Cook the onion in olive oil, add pumpkin and potato, pour in the stock and simmer for about 25 minutes. Blend until smooth and season.

To Serve
Serve hot with a spoonful of pesto in the centre and crunchy croutons.