Summary

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

1. 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.
2. 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.
3. 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.
4. Grissini, crackers or a hearty bread go well with it.