Pumpkin Soup with Pesto

Pumpkin Soup

500g  pumpkin & 1 large parsnip chopped into approx 2-3cm pieces

Half a leek, cut into appox 5 cm pieces

Half a large onion, halved

20-30g olive oil

1-2 garlic cloves

500g water

1 heaped Tbs stock concentrate 

cracked pepper, tamari, nutmeg

Chop garlic speed 7 for a few secs

Add onion and leek and chop speed 5 for a few secs

Saute in olive oil for 4 mins 100 degrees

Add veg and chop further on speed 6 for a few secs

Add water and stock and cook for 30 mins on 100 degrees, speed 1

Blend for 30 secs on speed 8

Add cracked pepper, a splash of tamari and approx 1/4 tsp of nutmeg

Serve with a dollop of pesto and yummy fresh bread

Pesto 

3 packed cups of fresh basil leaves

9 Tbs pine nuts

1/2 cup olive oil

3/4 tsp good salt (e.g Himalayan, Celtic)

juice of half a lemon

1-2 tsp honey or agave

Pulse on turbo briefly twice, scrape down sides and pulse twice again 

Store in the fridge in a glass jar and try not to eat it all at once!