Pumpkin Soup with Tahini
4 servings
40 minutes
Pumpkin puree soup with tahini is a culinary masterpiece that combines the sweet tenderness of roasted pumpkin and the velvety depth of tahini. This soup originates from European cuisine but is inspired by Eastern motifs, as sesame paste adds nutty flavor notes and an unusual creamy texture. It warms on cool evenings and surprises with a refined balance of sweet, salty, and spicy. Paprika adds a hint of heat, while pine nuts provide a crunchy texture. This soup can be served as a light first course or as a cozy autumn treat that awakens warmth and comfort. It can be complemented with rye bread or herbs for an even richer flavor profile.
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 watts).
- Pumpkin: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
2
Peel and finely chop the onion and garlic.
- Onion: 1 head
- Garlic: 2 cloves
3
Heat olive oil in a pan and sauté onion and garlic, stirring, until golden.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
4
Place the pumpkin in a pot, add the sautéed onion and garlic, and blend the vegetables into a puree using a blender.
- Pumpkin: 400 g
- Onion: 1 head
- Garlic: 2 cloves
5
Add chicken broth, whip again until smooth, return to the stove, bring to a boil, then remove from heat.
- Vegetable broth: 1 l
6
Add tahini, mix, and season with salt and pepper.
- Tahini: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Pour into soup bowls, sprinkle with ground paprika and pine nuts, and serve.
- Ground paprika: pinch
- Pine nuts: 1 tablespoon
