The pumpkin (Cucurbita, moschata or squash) is a vegetable believed to be of South American origin, probably in the area of Colombia, whose taste and consistency varies according to the climate of the area. The creamy vegetable soups are typical in many countries, and of course adapt themselves to local ingredients. In almost all Venezuela, it is consumed the pumpkin soup, made of water, broth or bouillon, flavored with herbs and seasonings such as onions, chives, leek, garlic, celery, peppers and in some cases have chicken pieces. This cream is usually accompanied in our country with cream, arepitas or bread. Because of its high nutritional content, rich flavor and easy to digest is usually one of the first foods for babies.
Ingredients
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½ kg Pumpkin peeled, seeded and chopped |
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1 medium Potato, peeled and chopped |
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3 stalks of Chives peeled and chopped |
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½ Onion cut into cubes |
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½ stalk Celery cut rustically |
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1 Garlic clove crushed |
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1 tablespooon Parsley leaves cut into brunoise |
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2 tablespoons Cilantro cut into brunoise |
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2 tablespoons Butter |
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4 cups Water |
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½ cup Milk |
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Salt |
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Pepper |
Utensils
| Knife |
| Cutting board |
| Medium pot |
| Blender |
| Container |
| Plate |
Preparation
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Fry in a pan the onion, garlic, celery and scallion until caramelized.
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Add the pumpkin and potatoes to the pot with water (can replace it with chicken or beef broth), salt and pepper to taste.
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Cook over medium heat until tender.
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Let stand and process in a blender until a creamy consistency.
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Add the milk to the mix.
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Adjust flavor with salt and pepper.
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Serve in a bowl.
