Pumpkin Puree Soup with Tahini
Soups • European
Description
Pumpkin Puree Soup with Tahini
Ingredients
- Pumpkin 15 oz
- Chicken Broth 0 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!