Pumpkin and bean soup with parsley pesto bread recipe | EUROtoday
If you don’t wish to make the bread, simply make the pesto and spoon some on to every serving of soup, or provide a bowl of it on the desk. It’s a good suggestion to maintain Parmesan rinds. They give such an intense umami flavour to soups. The soup itself, aside from the pumpkin, is just about a store-cupboard recipe (you should utilize carrots if you happen to don’t have pumpkin).
Timings
Prep time: 20 minutes
Cook time: 1 hour
Serves
6
Ingredients
For the pesto
- 40g parsley leaves
- 50g walnuts
- 25g pine nuts
- 2 garlic cloves, chopped
- 75g Parmesan, grated
- 150ml extra-virgin olive oil
For the soup and bread
- 3 tbsp extra-virgin olive oil
- 1 leek
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 265g pumpkin or butternut squash flesh, lower into 2cm chunks
- 2 garlic cloves, grated to a purée
- 1 litre hen or vegetable inventory
- 2 tbsp tomato purée
- 50g Parmesan rind (or much less if you happen to don’t have a lot)
- 1 x 400g tin cannellini beans, drained
- 30g barley
- 1 massive baguette
- 50g butter
- 2 tbsp chopped parsley
Method
- Make the pesto first in order that it’s prepared. Put every part besides the extra-virgin olive oil in a meals processor. Blend whereas regularly including the olive oil. Season and whizz once more.
- Remove the outer leaves of the leek and trim the highest and the bottom (eliminating the greenest coarse elements on the prime). Slice into rounds about 3cm in size.
- Heat the oil and add the leek, onion, celery and pumpkin. Cook till the greens start to melt, then add the garlic and prepare dinner for one more 3 minutes.
- Add the inventory, tomato purée and Parmesan rind. Bring as much as the boil, flip the warmth all the way down to a simmer and prepare dinner for quarter-hour. The pumpkin ought to be gentle.
- Add the beans and the orzo and season.
- Simmer for one more 8 minutes, or till the pasta is tender. Look for the Parmesan rind and scoop it out.
- Making the parsley pesto bread is like making garlic bread. Heat the oven to 220C/210C fan/gasoline mark 7.
- Cut the baguette into slices with out chopping proper the way in which by means of. Set this on a bit of foil large enough to wrap round it.
- Put butter and a few pesto in between the slices. Pull the foil as much as cowl.
- Put on a baking sheet and bake for quarter-hour.
- Serve with the soup, scattered with parsley.
https://www.telegraph.co.uk/recipes/0/pumpkin-and-bean-soup-with-parsley-pesto-bread-recipe/