Pumpkin Soup

Siham Al-MansouriCozinheiro

Ingredientes

• 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
• Pimenta preta
  0
• Sal
  0
• Crumbled broccoli for garnish
  0
• Toast cubes (croutons) for garnish
  0

Passos

1. 1

   Preheat the oven to 450 degrees.

   Utensílios necessários:

   Forno

   5 minutos
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.

   Utensílios necessários:

   Tabuleiro de forno

   45 minutos
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.

   Utensílios necessários:

   Panela

   10 minutos
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 minutos
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.

   Utensílios necessários:

   Liquidificador

   10 minutos
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 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

Salpor 100g

Cinza100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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