Preparation
Peel the pumpkin with a vegetable peeler or a sharp knife.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000005/000005_step_1_M.jpg)
Cut in half and scoop out the seeds with a spoon. Cut the flesh into 1cm cubes. Place on a baking tray and roast in a preheated oven at 220°C (200°C fan, gas 7).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000005/000005_step_2_M.jpg)
Meanwhile, peel and finely dice the onions. Peel the garlic and ginger and chop finely. Heat the oil in a large pan and fry the ginger, onion and garlic over a medium heat for 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000005/000005_step_3_M.jpg)
Add the roast pumpkin and vegetable stock and bring to the boil. Wash, deseed and finely chop the chillies.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000005/000005_step_4_M.jpg)
Simmer the soup for 20 minutes. Puree the soup in the pan with a stick blender, then press through a sieve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000005/000005_step_5_M.jpg)
Return the soup to the pan and reheat gently. Squeeze the juice from the lime and use to season the soup along with salt, pepper and the chilli.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000005/000005_step_6_M.jpg)
Toast the sesame seeds in a dry pan until aromatic. Wash the coriander, shake dry and pick off the leaves. Sprinkle the sesame seeds and coriander over the soup and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000005/000005_step_7_M.jpg)