Description
I want to tell you that this soup is a riot! A riot of colours, tastes and aroma. The sweetness and richness of the pumpkin, the sharpness of Chile, a beautiful color and taste, which gives us the beans, satiety and smoked sausages - all of it framed by the aroma of spices. What else is needed, when it's chilled, chilly and uncomfortable!
Ingredients
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Pepper pink
0.333 tsp
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Cinnamon
0.25 tsp
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Cumin
1 tsp
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Olive oil
2 Tbsp
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Garlic
3 tooth
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Onion
1 piece
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Sausages
100 g
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Beans
0.5 cup
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Pumpkin
300 g
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Chili
0.333 piece
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Lemon juice
1 Tbsp
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Salt
-
Black pepper
Cooking
Pre-soaked in cold water beans (I was night) boil for 2 hours. Drain in a colander, broth not to throw.
Until cooked beans, we made pumpkin, cut it in small pieces.
Onion cut into half rings, garlic - thin slices, sausage - any arbitrary chunks.
Fry in a saucepan in which to cook the soup, sausages (oil not add).
Put them in a bowl.
In the same pan add olive oil and sauté the onions and garlic on low heat, with the lid closed, for 3 minutes. Then add the chopped chili and continue with the onion for another 3 minutes.
Add cumin, cinnamon, pink pepper and stir fry for another 1 minute, to flavor.
Now put the pumpkin, fill with water so that it covers a little vegetable. Instead of water you can use meat, chicken or vegetable broth - there is a matter of taste and your imagination. Bring to boil and on low heat, covering the pan with a lid, simmer the pumpkin for 25 minutes.
Beans are divided into two parts. One to add to the pumpkin and use a blender to blend, if necessary, adding the broth of beans (remember, we are not poured). When you have reached the desired consistency, season with salt and pepper, add lemon juice and mix thoroughly.
Now add the soup puree the remaining beans and sausage, stir and allow to stand for 10 minutes.
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