Pumpkin soup
One ripe pumpkin (5 kg)
300 g onions
two pods of hot red pepper
one clove of garlic
200 g ham
one bunch of parsley
2 tablespoons of vegetable oil
2 tablespoons tomato paste
700 ml of vegetable broth, 1 tablespoon flour
200 g canned corn
200 g green peas
Salt
Cut the top corner of the pumpkin with a knife. Remove the pulp from the inside, leaving a layer one centimeter thick.
Peel the pulp and cut into cubes.
Finely chop onion and pods of pepper. Peel and squeeze the garlic completely using a kitchen press. Slice the ham, finely chop the parsley. Fry pumpkin pulp and onions in vegetable oil for 3-4 minutes. Add pepper, garlic, tomato paste, pour the broth and cook for ten minutes. Pour in flour, mix with corn, peas, ham and parsley. Salt and let stand ten minutes.
It can be served in small pumpkins from which the pulp is extracted, or in ceramic bowls.
One ripe pumpkin (5 kg)
300 g onions
two pods of hot red pepper
one clove of garlic
200 g ham
one bunch of parsley
2 tablespoons of vegetable oil
2 tablespoons tomato paste
700 ml of vegetable broth, 1 tablespoon flour
200 g canned corn
200 g green peas
Salt
Cut the top corner of the pumpkin with a knife. Remove the pulp from the inside, leaving a layer one centimeter thick.
Peel the pulp and cut into cubes.
Finely chop onion and pods of pepper. Peel and squeeze the garlic completely using a kitchen press. Slice the ham, finely chop the parsley. Fry pumpkin pulp and onions in vegetable oil for 3-4 minutes. Add pepper, garlic, tomato paste, pour the broth and cook for ten minutes. Pour in flour, mix with corn, peas, ham and parsley. Salt and let stand ten minutes.
It can be served in small pumpkins from which the pulp is extracted, or in ceramic bowls.
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