Pumpkin Soup With Tahini Recipe

Name: Pumpkin Soup With Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 1 tablespoon butter; 1 tablespoon olive oil; 1 butternut pumpkin, peeled and cubed; 1 tomatoes; 1 liter chicken stock; 2 tablespoons creme fraiche; 2 tablespoons tahini; 12 orange, zest of; salt and pepper; 1 pinch smoked paprika

Servings: persons

1 onion
1 tablespoon butter
1 tablespoon olive oil
1 butternut pumpkin, peeled and cubed
1 tomatoes
1 liter chicken stock
2 tablespoons creme fraiche
2 tablespoons tahini
12 orange, zest of
salt and pepper
1 pinch smoked paprika

1
Mix the creme fraiche together with the tahini, orange zest and the paprika.
2
Heat the oil and butter in the pressure cooker (or pot).
3
Add the onion and sweat off.
4
Add the pumpkin and tomato and cook for 1 minute.
5
Add the chicken and add enough extra water to cover the pumpkin.
6
Season with salt and place the lid on.
7
Cook for 10-15 minutes in the pressure cooker or 30 minutes if in a pot.
8
Once the soup is cooked, blend with a stick blender until smooth.
9
Serve with the tahini creme and another pinch of paprika over creme for decoration.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion, 1 tablespoon butter, 1 tablespoon olive oil, 1 butternut pumpkin, peeled and cubed, and more.

Yes, Pumpkin Soup With Tahini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup With Tahini

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