Asian Pumpkin Soup with Sesame Seeds
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g pumpkin meat
- 20 g iner, fresher
- 2 cloves garlic)
- 2 onions)
- 1 tablespoon oil
- 1 liter vegetable broth
- salt and pepper
- Chili powder
- 2 teaspoons lime juice
- 1 tablespoon sesame seeds
- 1 tablespoon parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin flesh into large pieces. Peel and finely chop the ginger. Squeeze the garlic cloves. Finely dice the onions. Heat the oil in a saucepan, sweat the prepared ingredients in it over medium heat while stirring for 5 minutes.
- Top up with vegetable stock and bring to the boil. Boil the soup for 20 minutes, purée finely and strain through a sieve. Season with salt, pepper, some chili powder and lime juice.
- Toast the sesame seeds in a pan without fat. Sprinkle the soup with the sesame seeds and parsley.
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