Pumpkin Soup with Sesame and Kale Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the soup:
- 2 small Hokkaido pumpkin (se)
- 2 onion (s), diced
- 3 clove (s) garlic, chopped
- 600 ml vegetable stock
- 200 ml coconut milk
- 1 teaspoon ginger
- 0.5 teaspoon ½ cayenne pepper
- 1 pinch (s) nutmeg
- salt
- olive oil
For the topping:
- 2 handfuls kale, chopped
- 1 clove (s) garlic, chopped
- 2 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Cut off the stalk at the top of the pumpkins and wash the pumpkins, dry them and cut them in half. Remove the pumpkin seeds with a spoon. Brush the inside of the pumpkins with oil and place them on a baking sheet with the cut edge facing down.
- Bake the pumpkins for 45-50 minutes until the skin is easy to prick on the outside. Then remove from the oven, allow to cool and cut into large pieces with the peel.
- In a medium pan, sauté the onions and garlic in olive oil for 5 minutes. Add the remaining soup ingredients and the pumpkin and bring to the boil. After 5 minutes, mash everything roughly with the spatula or a potato masher and simmer for another 10 minutes. Season to taste with salt, pepper and a pinch of nutmeg. If the soup is too thick, just add a little more vegetable stock.
- In the meantime, put some oil in a medium-sized pan for the topping and sauté the garlic briefly. Add the kale and a pinch of salt and cook everything together until the cabbage is done but is still firm to the bite. Remove from heat and mix with the sesame seeds.
- Pour the soup into bowls and garnish with the topping.
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