Pumpkin Puree Soup with Tahini
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Pumpkin Puree Soup with Tahini
Ingredients
- Pumpkin - 14.1 oz
- Chicken Broth - 1 qt
- Onion - 1 head
- Garlic - 2 cloves
- Tahini - 3 tablespoons
- Paprika - a pinch
- Olive Oil - 3 tablespoons
- Pistachios - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the pumpkin into small pieces, season with salt and pepper, drizzle with olive oil, and bake in the oven or microwave until cooked (I bake in the microwave for 12 minutes at 100% power).
Step 2
Peel and finely chop the onion and garlic.
Step 3
Heat olive oil in a skillet and sauté the onion and garlic, stirring, until golden brown.
Step 4
Transfer the pumpkin to a pot, add the sautéed onion and garlic, and puree the vegetables with a blender.
Step 5
Add the vegetable broth, blend again until smooth, return to the heat, bring to a boil, and remove from the heat.
Step 6
Add tahini, mix, and season with salt and pepper.
Step 7
Pour into soup bowls, sprinkle with ground paprika and pine nuts, and serve.
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