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Geh's Cabotia Pumpkin Broth
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Gessika Klement
@bencao.delardageh- Ingredients
- Recipe
- medium or large cabotiá squash1 unit(s)
- Bacon100 g
- Pepperoni100 g
- Onion1 unit(s)
- Green Smell1 to taste
- Salt1 to taste
- Yellow pepper1 to taste
- 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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