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Roast pumpkin soup with pistachio pesto sprinkles
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Laura Edwards / Serve with our Herby Crispbreads
Roast pumpkin soup with pistachio pesto sprinkles
Recipe by Linda Tubby
Serves: 4
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
252Kcal
Fat
20gr
Saturates
4gr
Carbs
8gr
Sugars
7gr
Fibre
5gr
Protein
9gr
Salt
2gr
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Ingredients
- about 1.2kg pumpkin or squash (to give 1kg prepared weight), cut into 2-3cm pieces
- 3 tbsp olive oil, plus extra to drizzle
- 1 large onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, crushed
- 1.25 litres vegetable stock
For the pistachio pesto sprinkles
- 50g pistachio kernels
- 1 small garlic clove, peeled
- ½ x 28g pack flat-leaf parsley, leaves only
- juice of ½ lemon
- 25g grated Parmesan (or vegetarian alternative)
Step by step
Get ahead
Make the soup up to 3 days ahead, chill and reheat to serve. The soup also freezes well.
- Preheat the oven to 200°C, fan 180°C, gas 6. Scatter the pumpkin onto a large baking tray and toss with 1 tablespoon olive oil and seasoning; roast for 40-50 minutes until tender.
- When the pumpkin is nearly ready, heat the remaining olive oil in a large pan over a medium heat. Add the onion, celery and garlic and cook for 10 minutes, partially covered, stirring occasionally. Add the stock, roasted pumpkin and seasoning, and bring to the boil. Lower the heat and simmer for 15 minutes.
- To make the pistachio pesto sprinkles, blitz the pistachios, garlic and parsley in a food processor or blender until finely chopped, then mix in the lemon juice and Parmesan.
- Blend the soup until smooth and velvety – if you're using a blender or food processor rather than a stick blender you'll need to do this in batches – then reheat gently. Serve the soup garnished with the pistachio pesto sprinkles and a drizzle of olive oil.