smoked pumpkin soup

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By

@garotatueveg

View in original language

(Português)

30 min(s)

2 servings

Ingredients

• Boiled Cabotia/Japanese Pumpkin | 3 cup
• medium eggplant | 1 unit(s)
• Italian zucchini, cut into cubes | 3/4 cup
• Medium onion, diced | 1/2 unit(s)
• Garlic |  to taste
• Salt |  to taste
• Black pepper and smoked paprika |  to taste
• Olive oil |  to taste

Recipe

1. Smoke the eggplant: place the whole eggplant (with the skin on) directly on the stove. Turn the eggplant (use a utensil such as a pasta tongs so you don't burn yourself) from time to time and it will be ready when it's all soft and the skin looks burnt. Peel it while it's still hot. The shell comes off easily by taking it off by hand. Reserve.
2. Sauté the onion and garlic in olive oil and when they are golden, add the zucchini. Season with a little salt.
3. Blend the zucchini stew, the smoked eggplant, the cooked pumpkin and a little water to help blend in a blender. When the cream is smooth, place it over low heat in the pan in which you made the sauté. Add the seasonings and let it boil.
4. To accompany, I browned in olive oil a tablespoon of sunflower seeds and 1/4 cup of cooked black-eyed peas.

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