Pumpkin Soup with Kale Pesto

Sunday, November 8, 2015





http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com














Adorned with a homemade baby kale pumpkin seed pesto, this creamy and delicious pumpkin soup will warm you up on cold rainy days and can be frozen for later.



Kale Pesto

  • 500 g Butternut squash flesh, diced
  • 1 tbsp Coconut oil
  • 1 Onion, diced
  • 1 clove Garlic, minced
  • 1 tsp Ginger, minced
  • Nutmeg
  • 50 ml White wine
  • 500 ml Vegetable broth
  • Salt and pepper
  • 100 ml Coconut milk

  • 80 g Baby kale
  • 20 g Parsley leaves
  • 50 g Pumpkin seeds
  • 1 tbsp Finely grated lemon rind
  • 2 tbsp Fresh lemon juice
  • 1 clove Garlic
  • 3 tbsp Olive oil
  • 2-3 tbsp Water
  • Salt and pepper


  1. For the pesto, place baby kale, parsley, pumpkin seeds, lemon rind, lemon juice, garlic, olive oil and water in a food processor. Process until smooth. Season with salt and pepper.
  2. Melt coconut oil in a large saucepan. Add in diced squash, onion, minced garlic and ginger. Cook briefly and sprinkle a pinch of nutmeg. Pour in white wine and broth. Cook, covered, for about 25-30 minutes until tender.
  3. Using a hand held blender, process soup until smooth. Add in coconut milk and season. Serve the soup warm topped with pesto and if desired, in a roasted pumpkin bowl.





http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com



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