Spiced Pumpkin Soup With Apple Pesto

• 145 ml sunflower oil
• 3 None onions, diced
• 2 None garlic cloves, crushed
• 2-3 tbsp curry powder
• 2 kg pumpkin, peeled, deseeded and chopped
• 800 g potatoes, peeled and chopped
• 500 ml apple juice
• 1 None vegetable stock cube, crumbled
• 100 g almonds
• 30 g parsley, chopped
• 300 g apples, peeled, deseeded and chopped
• 2 tbsp lemon juice
• 150 g creme fraiche

1. Heat 3 tbsp oil in a large saucepan, add the onions and garlic and saute for 3-4 mins, stirring. Sprinkle with curry powder and leave for a few seconds until fragrant.
2. Mix the pumpkin and potatoes into the pan then deglaze with apple juice and mix in 6 cup water and the stock cube. Bring to the boil and simmer, covered, for 25-30 mins.
3. Meanwhile, toast the almonds in a pan without oil for 2-3 mins then remove from the pan and leave to cool. Place the almonds, parsley, apple, 1/2 cup oil and lemon juice in a food processor and season. Blend until a smooth pesto has formed.
4. Season the soup with salt and pepper then blend until smooth. Transfer the soup to a soup tureen and swirl in the pesto and sour cream. Serve.

sunflower oil, onions, garlic, curry, pumpkin, potatoes, vegetable stock cube, almonds, parsley, apples, lemon juice, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/19835 (may not work)