Smoky pumpkin chowder soup with pumpkin seed pesto and sriracha crème – Food & Home Magazine

Ingredients

• olive oil, to fry
• 1 large (about 250g) onion, peeled and diced
• 3 (about 150g) celery stalks, diced
• 150g leeks (white part only), sliced
• 10ml (2 tsp) smoked Spanish paprika
• 4 garlic cloves, peeled and chopped
• 1½L (6 cups) good-quality chicken/vegetable stock
• 2 corn on the cobs, kernels removed
• 4 dried bay leaves
• 700g pumpkin, diced
• 30ml (2 tbsp) mixed dried herbs
• 250ml (1 cup) fresh cream/full cream milk
• 3 dashes Worcestershire sauce
• sea salt and freshly ground black pepper, to taste
• <h3>SRIRACHA CRÈME</h3>
• 20ml (4 tsp) sriracha/any hot sauce
• 125ml (½ cup) sour cream
• <h3>PUMPKIN-SEED PESTO</h3>
• 1 garlic clove, peeled
• 1 bunch fresh flat-leaf parsley, washed
• 30ml (2 tbsp) lemon juice, fresh
• 1,25ml (¼ tsp) salt
• 45ml (3 tbsp) olive oil
• 60ml (¼ cup) dried pumpkin seeds + extra, to garnish
• 55g Parmesan