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smoked pumpkin soup
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
30 min(s)
2 servings
Aline đ±
@garotatueveg- Ingredients
- Recipe
- Boiled Cabotia/Japanese Pumpkin3 cup
- medium eggplant1 unit(s)
- Italian zucchini, cut into cubes3/4 cup
- Medium onion, diced1/2 unit(s)
- Garlic to taste
- Salt to taste
- Black pepper and smoked paprika to taste
- Olive oil to taste
- Smoke the eggplant: place the whole eggplant (with the skin on) directly on the stove. Turn the eggplant (use a utensil such as a pasta tongs so you don't burn yourself) from time to time and it will be ready when it's all soft and the skin looks burnt. Peel it while it's still hot. The shell comes off easily by taking it off by hand. Reserve.
- Sauté the onion and garlic in olive oil and when they are golden, add the zucchini. Season with a little salt.
- Blend the zucchini stew, the smoked eggplant, the cooked pumpkin and a little water to help blend in a blender. When the cream is smooth, place it over low heat in the pan in which you made the sauté. Add the seasonings and let it boil.
- To accompany, I browned in olive oil a tablespoon of sunflower seeds and 1/4 cup of cooked black-eyed peas.
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