Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 butternut squash (se)
- ml 1,000 vegetable stock
- 2 medium onion (s)
- 2 tablespoon tahini (sesame paste), amount to taste
- 200 ml cream, 30% fat
- 1 bunch coriander greens
- possibly salt
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Put some rapeseed oil in a large saucepan and sweat the onions until translucent. Meanwhile, peel the pumpkin, remove the seeds and cut the pumpkin flesh into pieces about 3 cm in size.
- Add the pumpkin cubes to the onions and cook them for another 5 minutes while stirring. Now add the vegetable stock. As soon as the broth comes to a boil, reduce the heat and let the pumpkin steep. It can then be easily speared with a fork.
- Now add the cream and sesame paste and puree everything with the hand blender until you get a creamy soup. If necessary, add a little salt. Finally chop the coriander and fold it into the soup.
- Grissini, crackers or a hearty bread go well with it.
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