Mexican pumpkin soup

Der Beitrag: Mexican pumpkin soup wurde am Thursday 04 October, 2018 veröffentlicht und unter Recipes abgelegt.


1 Onion
1 tbsp olive oil
2 garlic cloves
600 g butter pumpkin without seeds

Salt, black pepper from the mill

1 pinch of Chili powder

1 L vegetable broth

1 can of maize ( 285 g drained net weight )

1 buch fresh coriander

juice of 1/2 lime


Peel the onion, chop finely and sauté in a pan with olive oil.
Peel and press the garlic.
Dice the butter pumpkin with peel and steam briefly.
Season with salt, pepper and chilli powder.
Add the vegetable stock, bring to the boil and simmer for 25 minutes.

Drain the corn well in a sieve and add after 15 minutes.
Rinse off the coriander, pluck off the leaves, chop coarsely and mix into the soup.
Season with salt, pepper and lime juice.

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Mexican pumpkin soup : 4 / 5 ( 12 Stimmen )