Name: pumpkin broth
Prep time: 20 min
Total time: 20 min
Yield: 10 Porções
Ingredients: 1 kg Cabotia pumpkin, cut into cubes; 1 unit(s) large chopped onion; 2 tablespoon olive oil; 1 to taste salt; 1 unit(s) leek; 4 unit(s) thin sausages

Brazil

Cabotia pumpkin, cut into cubes

large chopped onion

olive oil

salt

leek

thin sausages

pumpkin broth

Doure a cebola no azeite, junte a abóbora com 1 litro de água e o sal até ficar macia (aproximadamente, 20 minutos depois de levantar fervura).

Brown the onion in the oil, add the pumpkin with 1 liter of water and the salt until soft (approximately 20 minutes after boiling).

Enquanto isso, lave e pique o talo de alo poró em rodelinhas. Em uma panela, refogue o alho poró até ele ficar murcho, e adicione a linguicinha picada em rodelinhas, e refogue até elas ficarem fritas

In the meantime, wash and chop the leek stalk into slices. In a pan, sauté the leek until it is wilted, and add the linguicinha, chopped into slices, and sauté until they are fried.

Reserve. Depois que a abóbora estiver cozida, bata-a no liquidificador com um pouquinho da água do cozimento, e volte ao fogo.

Reserve. After the pumpkin is cooked, blend it in the blender with a little of the cooking water, and return to the heat.

Adicione o alho poró refogado com as linguicinhas. Sirva em seguida, ou congele em porções individuais.

Add the sautéed leek with the sausages. Serve immediately, or freeze in individual portions.

pumpkin broth

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