Kürbis-Kartoffel-Suppe mit Mandelpesto

I had half a pumpkin in the freezer for a long time so I decided to make a soup. I discovered this recipe on Lecker.de and I really liked it. Here it is:

500 g Hokkaido pumpkin, 300g floury potatoes, 1 onion, 5 tbsp sunflower oil, 2 tbsp curry, 1/4 l apple juice, 1 tbsp vegetable stock, 80 g almonds, 1 bunch of parsley, 1 tablespoon lemon juice, salt, pepper, 80 g crème fraîche

Cut the pumpkin into quarters, remove seeds and chop coarsely. Peel the potatoes and cut them into small pieces. Peel and chop the onion. Heat 1 tablespoon oil in a large saucepan. Sauté the onions in it, add the curry powder. Add the pumpkin and the potatoes. Pour over them the apple juice and 3/4 liters of water. Stir in the broth. Bring to a boil, cover and cook for about 30 minutes.For the pesto toast fry the almonds in a dry frying pan, remove and let cool. Wash the parsley and chop finely, chop also the almonds. Mix with parsley, lemon juice and 4 tablespoons oil. Season with salt and pepper.Puree the soup with a hand blender. Season with salt and pepper. Serve with sour cream and pesto.