Geh's Cabotia Pumpkin Broth
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Wash the cabotia squash well, cook for a few minutes until the pulp softens and is easy to remove with a spoon without breaking the skin. (Step by step on my blog @bencao.de.lar.da.geh)
Remove as much of the pulp without hurting the skin. Reserve the rind, as we will use it to assemble the broth.
Chop the onion and pepper and set aside.
Chop the bacon and pepperoni and fry without oil in a non-stick pan. Once it is well sealed, add the onion and yellow pepper. Fry a little more until golden.
Add the cabotia pumpkin pulp, mix well and gradually add water to form a creamy broth.
Taste and adjust the salt. If you prefer, add more spices.
To finish add green smell and mix. Turn off the heat and pour the broth into the pumpkin skin.
Serve while still hot. To accompany, offer portions of grated mozzarella, chopped chives and stale bread toast with onion cream that you also learn here with me.
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