Parsnip Pear Soup & Pumpkin Seed Pesto

Parsnip Pear Soup 

3 Tbs. Stony Brook Pumpkin Seed Oil
1 onion, chopped
4 pears, skinned and chopped
1 large parsnip, peeled and chopped
2 celery root, skinned and chopped
1 Tbs. fresh thyme, or 2 tsp. dried
1 Tbs. fresh tarragon, or 2 tsp. dried
1 cup white wine (Chardonnay)
5 1/2 cups chicken broth

 

In a large soup pot warm pumpkin seed oil.

Add chopped onion. Sauté until tender.

Add pears, parsnip, celery root, herbs, wine, and broth.

Bring to a boil. Cover. Reduce heat. Simmer 30 minutes.

Transfer to a blender or use an immersion blender to blend smooth.

Top with a drizzle of pumpkin seed oil, a basil leaf, and a few more pepitas.

 

Pumpkin Seed Pesto
 

2-3 oz parmesan cheese
1/4 cup Stony Brook Brined and Roasted Pepitas
2 large handfuls basil; approximately 2 cups
1/4 – 1/2 cups Stony Brook Roasted Pumpkin Seed Oil

Pulse cheese and Pepitas in a food processor until crumbly.

Add basil.

Drizzle oil in slowly until desired thickness.

Refrigerate up to a week. 

Freeze any leftovers to put over pasta or in soups later.