Chili-Sesame Roasted Pumpkin Soup


February 14, 2018

A modern take to a classic recipe. Chili-sesame oil brings out the flavor of a pumpkin to a whole new level; pistachios add texture and cuts through the creamy goodness of the soup.

  • Prep: 35 mins
  • Cook: 15 mins
  • Yields: 7 Servings


1Extracted roasted white sesame and chili-sesame using the Miss s2o Seed-To-Oil Wonder Extractor.

2Cut the squash into cubes.

3Slice onions into quarters and peel the garlic cloves.

4Place squash chunks, quartered onions, peeled garlic gloves onto the baking pan.

5Drizzle with roasted white sesame oil and season white salt and pepper.

6Using the Breville Smart Oven Pro, roast the veggies under 175 deg C. for 20 minutes.

7When cooked, process the roasted squash, onions and garlic into the feed chute of the Misso Multi Versatile Wonder Machine using the grinding attachment to make puree.

8Using the Breville Multichef, melt the butter then add the pureed veggies along with juices.

9Add water or chicken stock (optional)

10Pour it into a bowl, garnish with chopped pistachio nuts then finish with a drizzle of chili-sesame oil.


1/4 Squash, skin & seeds removed

1 Garlic, whole head

1 Onion, medium

1/2 cup Butter

250 ml Olive oil

2 tbsp Roasted sesame oil

30 g Pistachio nuts, to top


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