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CHILI-PUMPKIN SESAME SOUP

Yields1 ServingPrep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

A modern take to a classic pumpkin recipe. Freshly-extracted chili-sesame oil brings out the flavor of the squash to a whole new level. Pistachios add texture and cuts through the creamy goodness of the soup.

 ¼ squash
 1 onion
 1 garlic
 2 tbsp freshly-extracted roasted sesame oil
 113 g butter
 30 g pistachio nuts olive oil table salt, to season pepper, to season
1

Extract roasted white sesame seeds and chili seeds using the Misso s2o Seed-To-Oil Wonder Extractor.

2

Cut squash into cubes.

3

Slice onions into quarters and peel the garlic cloves.

4

Place squash chunks, quartered onions, peeled garlic cloves onto the baking pan.

5

Drizzle with roasted white sesame oil and season with table salt and pepper.

6

Using the Breville Smart Oven™ Pro, roast the veggies under 175°C for 20 minutes.

7

Once done, puree roasted vegetables in the Misso Multi Versatile Wonder Machine using the grinding attachment.

8

Using the Breville Multi Chef™, melt the butter then add the pureed veggies along with juices.

9

Add water or chicken stock if preferred.

10

Once cooked, pour soup into a bowl. Garnish with pistachio nuts and finish with a drizzle of chili-sesame oil.

Nutrition Facts

Serving Size 13 x 9 inch