in Soup Recipes

Pumpkin cream soup with sesame

updated

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Ingredients for 4 servings:

  • 1 kg pumpkin(s)
  • 2 leek(s)
  • 2 shallots
  • 1 liter vegetable broth
  • 200 g soy cream (soy cream cuisine)
  • 20 g white sesame seeds
  • 20 g black sesame seeds
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Remove the seeds, fibers, and skin from the pumpkin, then cut the flesh into pieces. Wash and clean the leek, and also chop it finely. Peel and slice the shallots. Pour the vegetable stock into a suitable-sized pot and cook the pumpkin, leek, and shallots until they begin to break down. Check occasionally with a fork to see if the vegetables are soft and can be easily pureed. Cook at a low temperature with the pot covered for about 30 minutes. Then puree the vegetables in the pot and reduce to a thick cream. Now stir in the soy cream and season with salt and pepper. Sprinkle with sesame seeds to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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