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🍲 Roasted Pumpkin Ginger Soup

139 kcal · 30 min · 4 servings

Ingredients

• 800 g large butternut squash (1 large butternut squash)
• 2 onions
• 10 g ginger (1 piece)
• 2 garlic cloves
• 1 tbsp oil
• 700 ml classic vegetable broth
• 1 red chili pepper
• 0.5 lime
• salt
• pepper
• 2 tbsp sesame seeds
• 3 sprigs cilantro

Instructions

1. 1. Peel the pumpkin using a vegetable peeler.
2. 2. Cut the pumpkin in half and scrape out the seeds with a spoon.
3. 3. Cut the flesh into approx. 1 cm cubes.
4. 4. Place the cubes on a baking sheet.
5. 5. Preheat the oven to 220 °C (convection is not recommended; gas: level 3–4).
6. 6. Roast the pumpkin in the oven for 25–30 minutes until golden brown.
7. 7. Peel the onions and dice them finely.
8. 8. Peel the ginger and garlic and chop them finely.
9. 9. Heat oil in a pot.
10. 10. Sauté the onions, ginger, and garlic over medium heat, stirring, for 5 minutes.
11. 11. Add the roasted pumpkin cubes and vegetable broth to the pot.
12. 12. Bring the mixture to a boil.
13. 13. Wash the chili pepper.
14. 14. Cut the chili pepper in half and remove the seeds.
15. 15. Finely chop the chili pepper.
16. 16. Let the soup simmer for 20 minutes.
17. 17. Puree the soup finely using a stand mixer or immersion blender.
18. 18. Strain the puree through a sieve.
19. 19. Bring the soup back to a boil.
20. 20. Squeeze the lime.
21. 21. Season the soup with lime juice, salt, pepper, and the chopped chili.
22. 22. Toast the sesame seeds in a pan without fat.
23. 23. Rinse the coriander and shake it dry.
24. 24. Pluck the coriander leaves off the stems.
25. 25. Sprinkle sesame seeds and coriander leaves over the soup.
26. 26. Serve the soup in bowls.

Nutrition per serving

• kcal: 139
• Protein: 5 g · Fett/Fat: 7 g · Carbs: 13 g