Pumpkin Soup with Vermicelli

Nour Al-OtaibiCuisinier

Ingrédients

• 1 kilogram pumpkin
  1 kilogram
• 3 onions
  3 pieces
• 2 cloves garlic
  2 cloves
• 1/4 cup vermicelli
  0.3 cup
• 5 tablespoons olive oil
  5 tablespoons
• 1 chicken broth cube
  1 cube
• Salt to taste
  0

Mesures

1. 1

   Peel the pumpkin and cut it into large pieces.

   5 minutes
2. 2

   Peel the onions, cutting each onion into four sections, then peel the garlic.

   5 minutes
3. 3

   Place the previous ingredients in a tray, add salt, brush with olive oil, and place in the oven approximately in the middle. Turn on the broiler from above until the ingredients acquire a grilled color and aroma. Transfer them to a pot, cover with water, add the chicken cube, and let the ingredients cook until tender.

   Matériel requis:

   Plateau

   Four

   Marmite

   🍳

   Brush

   30 minutes
4. 4

   Cool the ingredients, place them in the blender, and blend well. Strain the mixture through a strainer and return it to the pot. Add water if needed, let the mixture boil, then add the vermicelli and let it cook until done. Pour the soup and serve.

   Matériel requis:

   Blender

   Passoire

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques