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Pumpkin Sesame Gochujang Soup
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Servings:
6
Author:
25
1, 30
Course:
Soup
Cuisine:
American
Keywords:
fall recipes
gochujang
pumpkin soup
Tahini
🧂 Ingredients
1 tablespoon
toasted sesame oil
2
pie pumpkins
kosher salt and freshly ground pepper to taste
1
large sweet onion
chopped into small pieces
2 tablespoons
gogujiang paste
1 tablespoon
tahini
1 cup
light cream
3 cups
vegetable stock
1 tablespoon
white sesame seeds
1 tablespoon
black sesame seeds
Kosher salt and freshly ground pepper to taste
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Instructions
1
Preheat the oven to 350 degrees F
2
Line a baking sheet with aluminum foil or baking paper.
3
Place the pumpkins in the oven and bake for 30 -40 min until you can easily run
a fork through them.
4
Let cool, peel & de-seed
5
Peel and dice the onion
6
Heat the same oil and fry the onion until transparent.
7
Stir in the pumpkin. Cook for 5 minutes, stirring occasionally breaking up any
big pieces of pumpkin.
8
Add the vegetable broth and cream Cover the pot and bring the mixture to a
boil.
9
Stir in the gochujiang and tahini.
10
Lower the heat and simmer for 20 minutes.
11
Toast the sesame seed in a naked frying pan and set aside.
12
Use a stick blender to puree the soup.
13
Cook for another 5 minutes.
14
Season with salt and pepper.
15
Transfer the soup to bowls, garnish with the toasted sesame seeds and serve.
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