Pumpkin Soup with Tahini

Cook time 15 minutes
Servings 6


1 onion
1 tbs. butter
1tbs. olive oil
1 butternut pumpkin, peeled and cubed
1 tomato
1 litre chicken stock
2 tbs. crème fraiche
2 tbs. tahini
Zest ½ an orange
Salt and pepper
Pinch smoked paprika

Pumpkin Soup with Tahini


Mix the crème fraiche with the tahini, orange zest and paprika.

Heat the oil and butter in the pressure cooker (or pot). Add the onion and sweat off. Add the pumpkin and tomato and cook for 1 minute. Add the chicken and add enough extra water to cover the pumpkin. Season with salt and place the lid on. Cook for 10-15 minutes in the pressure cooker or 30 minutes if in a pot.

Once the soup is cooked, blend with a stick blender until smooth. Serve with the tahini crème and another pinch of paprika.