Pumpkin Soup & Vegan Pesto (original post 14/06/10)

_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

---

_Method
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!