Sweet-potato soup with pumpkin seeds and sesame
Boil the sweet potatoes, carrots, peppers, garlic and spices for about 20 minutes in the vegetable stock. Purée the soup and sieve so that it has a silky texture.
Roast the pumpkin seeds and sesame seeds in a dry, hot frying pan and add the honey. Stir quickly and well and let cool on a baking sheet. Season with salt and pepper.
Mix the curd with the lime zest, juice and red pepper. Divide the soup over plates and spoon a spoon of the curd mixture into each plate.
Sprinkle with the crunchy pumpkin seeds with sesame and serve immediately.
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