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Pumpkin and pine nut soup with sprinkle cookies
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Peeled pine nuts150 g
- Peeled and diced neck squash450 g
- Sliced Garlic Cloves2 unit(s)
- medium chopped onion1 unit(s)
- Peeled and chopped celery stalk1 unit(s)
- Chopped Carrots1/2 unit(s)
- Salt to taste
- Freshly ground black pepper to taste
- Extra Virgin Olive Oil1 tablespoon
- Okra8 unit(s)
- Sprinkle Biscuits (see recipe on profile) to taste
- Water1 l
- Dry white wine100 ml
- Fresh oregano leaves to taste
- Cook the pine nuts in a pressure cooker for 30 minutes and peel them while they are still hot with the help of pliers.
- In a pan heated to medium heat, add a tablespoon of extra virgin olive oil, the garlic, onion and celery (at this point add a pinch of salt) and stir occasionally, allow to sweat without browning. Then add the white wine, carrots, pumpkin and pine nuts and cook for 25 minutes or until the pumpkin is well cooked.
- Beat everything in the blender (let it cool a little) or mixer, taste and if necessary, correct the salt and pepper.
- Cut the okra lengthwise and then into diamonds. Grill on both sides in a skillet with a little oil and season with salt and pepper. Reserve
- Heat the soup and serve with a few pieces of okra, a drizzle of olive oil, some fresh oregano leaves (your favorite herb, minus rosemary or thyme) and sprinkle cookies. To make the cookies very crispy, bake them in a moderate oven for 15 minutes.
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