Cut the pumpkin in half and scoop out the seeds with a spoon. Cut the flesh into 1-cm cubes. Place on a baking sheet and roast in the preheated oven at 220 degrees C for about 25-30 minutes (until golden brown).
Meanwhile, peel and finely chop the onion, ginger and garlic. Heat the oil in a pot and saute the ginger, onion and garlic over medium heat, stirring, for about 5 minutes.
Add the roasted pumpkin cubes and the vegetable broth and boil. Wash the chilli pepper, cut into half, core and chop very finely.
Let the soup cook for about 20 minutes. Puree the soup using a blender or with an immersion blender right in the pot, then pass through a sieve.
Boil again. Squeeze the lime and season the soup with lime juice, chili, salt and pepper to taste.
Roast the sesame seeds in a pan (without fat). Wash the cilantro, shake dry, pluck the leaves and sprinkle over the soup together with the sesame seeds. Serve hot in bowls.
Calories: 139 Fat: 7 g Saturated fat: 0.8 g Carbohydrates: 13 g Sugar: 0 g Fiber: 3 g Protein: 5 g Cholesterol: 0 mg