Pumpkin Soup

Siham Al-MansouriChef

Ingredjenti

• 1 kilogram pumpkin
  1 kilogram
• 1 cup chopped onion
  1 cup
• 1 tablespoon fresh grated ginger
  1 tablespoon
• 1 tablespoon butter
  1 tablespoon
• 3 cups chicken broth
  3 cup
• Bżar iswed
  0
• Salt
  0
• Crumbled broccoli for garnish
  0
• Toast cubes (croutons) for garnish
  0

Passi

1. 1

   Preheat the oven to 450 degrees.

   Għodda meħtieġa:

   Forn

   5 min
2. 2

   Cut the pumpkin in half lengthwise, remove the seeds, and place the two halves cut side down on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes until the pumpkin is tender, then remove from the oven and let cool.

   Għodda meħtieġa:

   Tegħlija tal-forn

   45 min
3. 3

   Meanwhile, melt the butter in a pot over medium heat, add the chopped onion and grated ginger, and sauté until the onion is translucent.

   Għodda meħtieġa:

   Kazzola

   10 min
4. 4

   Add the chicken broth to the onion and ginger, stir together, cover the pot, and let it simmer for 10 minutes. Then remove from heat and set the mixture aside.

   10 min
5. 5

   Scoop the pumpkin flesh from the skin using a spoon, then place it in a blender along with the broth and onion mixture and blend until smooth. Return the puree to the pot.

   Għodda meħtieġa:

   Blender

   10 min
6. 6

   Place the pot on the heat to warm the soup, then season with black pepper and salt to taste. Serve in bowls and garnish with broccoli and croutons.

   5 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

Saltgħal kull 100g

Irmied100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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