When it comes to warmth and comfort, this Pumpkin-Vegetable Soup topped with homemade Pumpkin-Seed Pesto is just about as good as it gets.
Pumpkin-Vegetable Soup
2014-10-04 00:04:11
Yield: 8 to 10 servings
Ingredients
- 2 tablespoons canola oil
- 1 cup chopped yellow onion
- 1 clove garlic, minced
- 3 cups chicken broth
- 2 cups water
- 2 cups (1-inch) sliced fresh green beans
- 4 cups (3⁄4-inch cubes) peeled fresh pumpkin
- 2 cups (1⁄2-inch cubes) red potato
- 1 cup chopped red bell pepper
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 1 (15.25-ounce) can corn, drained
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon finely chopped fresh parsley
- Pumpkin-Seed Pesto (recipe follows)
Instructions
- In a small Dutch oven, heat canola oil over medium-high heat. Add onion; cook until softened, approximately 2 minutes. Add garlic; cook 1 minute. Add broth, 2 cups water, and green beans; bring to a boil.
- Add pumpkin, potato, bell pepper, salt, thyme, oregano, and pepper. Reduce heat to medium-low; partially cover, and simmer until vegetables are tender, 10 to 15 minutes.
- Stir in corn, tomato paste, vinegar, and parsley; cook 2 minutes. Top each serving with 1 teaspoon Pumpkin-Seed Pesto.
Taste of the South https://tasteofthesouthmagazine.com/
Pumpkin-Seed Pesto
2014-10-04 01:14:55
Yield: approximately 1 1⁄4 cups
Ingredients
- 1 cup roasted, salted pumpkin seeds, shelled
- 1 cup lightly packed fresh parsley
- 1⁄3 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground red pepper
- 1 small clove garlic
- 2⁄3 cup extra-virgin olive oil
Instructions
- In the work bowl of a food processor, combine pumpkin seeds, parsley, cheese, lemon juice, salt, red pepper, and garlic; pulse until finely chopped, approximately 4 times. With food processor running, add olive oil in a slow, steady stream, stopping occasionally to scrape sides of bowl.
- Spoon pesto into a small bowl. Serve immediately, or cover surface with plastic wrap and refrigerate up to 2 days.
Kitchen Tip
- Skip the can—use fresh Parmesan cheese to give your Pumpkin-Seed Pesto robust flavor.
Taste of the South https://tasteofthesouthmagazine.com/
