Pumpkin sesame soup

Ingredients for 4 servings:

• 1 butternut squash
• 1,000 ml vegetable broth
• 2 m.-sized onion(s)
• 2 tbsp tahini (sesame paste), amount to taste
• 200 ml cream, 30% fat
• 1 bunch of coriander leaves
• possibly salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very easy to cook, vegetarian – perfect for cold days

Peel and dice the onions. Add a little rapeseed oil to a large pot and sauté the onions until translucent. Meanwhile, peel the pumpkin, remove the seeds, and cut the pumpkin flesh into roughly 3 cm pieces. Add the pumpkin cubes to the onions and sauté for another 5 minutes, stirring. Now add the vegetable stock. Once the stock has boiled, reduce the heat and let the pumpkin cook until tender. It will then be easy to skewer with a fork. Now add the cream and sesame paste and purée everything with a hand blender until a creamy soup forms. Add a little salt if desired. Finally, chop the coriander and stir it into the soup. Serve with grissini, crackers, or hearty bread.