Pumpkin Ginger Soup

Ingredients

• 2.2 lbs butternut squash (1 large butternut squash)
• 2 onions
• 3.5 oz ginger (1 piece)
• 2 cloves garlic
• 1 tbsp oil
• 2.3 cups vegetable broth
• 1 red chili pepper
• 0.4 cup lime
• Salt
• Pepper
• 2 tbsp sesame seeds
• 3 stalks coriander

Instructions

1. 1.

   Peel the pumpkin with a vegetable peeler.

2. 2.

   Then halve it and scrape out the seeds with a spoon. Cut the flesh into 1 cm cubes. Place on a baking sheet and roast in a preheated oven at 482°F (convection: not recommended; gas: level 3–4) for 25–30 minutes until golden brown.

3. 3.

   Meanwhile, peel and finely dice the onions. Peel and finely chop the ginger and garlic. Heat the oil in a pot. Sauté the onion, ginger, and garlic in it over medium heat with stirring for 5 minutes.

4. 4.

   Add the roasted pumpkin cubes and vegetable broth and bring to a boil. Wash, halve, deseed, and finely chop the chili pepper.

5. 5.

   Let the soup cook for 20 minutes. Puree finely in a stand mixer or with an immersion blender directly in the pot and strain through a sieve.

6. 6.

   Bring back to a boil. Squeeze the lime and season the soup with lime juice, salt, pepper, and chili.

7. 7.

   Toast the sesame seeds in a pan without fat. Rinse the coriander, shake dry, pluck the leaves, and sprinkle over the soup with the sesame seeds. Serve in bowls.