Instructions
- Preheat the oven to 425 °F (220 °C).
- Arrange the leek, garlic, zucchini and broccoli on a baking sheet. Season with salt and pepper, then drizzle with olive oil.
- Roast for 35 minutes, or until the vegetables are tender and lightly golden.
- Transfer the roasted vegetables to a large pot. Add the white beans and pour in the vegetable broth.
- Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth. Add the cream and stir well. Taste and adjust the seasoning with salt and pepper.
- To make the pesto, add the pumpkin seeds, pistachios and fresh basil to a mortar and pestle or small food processor.
- Gradually add the olive oil and blend until a pesto forms. Avoid over-processing so the pesto keeps a slightly crunchy texture.
- Serve the soup hot and generously top with the pumpkin seed pesto. Finish with a few fresh basil leaves.
