Recette
Pumpkin Soupe (Sopa de Calabaza de Castilla)
Vous avez besoin de
- 1 1/2 lb (750 g) pumpkin, seeded and cut into large cubes
- 3 cups (24 floz/750 ml) milk
- 1 Tablespoon grated onion
- 1/4 cup (2 oz/60 ml) cooked white rice
- 3 Tablespoons (1 1/2 oz/45 g) butter
- 1 teaspoon salt, or to taste
- Freshly ground black pepper
Instructions
- Placed pumpkin, seeded and cut into large cubes.
- Cooked pumpkin in a large saucepan with water to cover.
- Add 1 teaspoon salt, or to taste, and cooked until tender.
- Drained, discarding the water.
- Scraped the flesh off the skin and placed in a blender.
- Add milk, and puree.
- Melt 3 tablespoons butter in the same saucepan and sauté 1 tablespoon grated onion over medium heat until translucent.
- Add the pumpkin mixture and the rice.
- Seasonned with plenty of freshly ground black pepper and cooked over low heat for 15 min, stirring occasionally.
- Served.
- The soup can be prepared up to 2 hours in advance and reheated just before serving.