½ kilo pumpkin, peeled and seeds, in pieces
1 medium potato, peeled and sliced
3 stalks green onions (without roots or tips), ground beef
½ chopped onion
½ chopped celery stalk
1 clove of garlic
1 tablespoon chopped parsley leaves, or to taste
2 tablespoons chopped coriander leaves, or to taste
Salt and pepper to taste
2 tablespoons butter
4 cups of soup or broth or water (can meat or spices are)
½ cup milk
1
Fry in butter, ui, garlic, celery and onion, until soft.
2
Add broth to pot, broth or water and bring to the boil.
3
Place the pumpkins and potatoes there.
4
Season with salt, pepper and green herbs.
5
Reduce heat and cook until the vegetables are soft.
6
Allow to cool and crush together with cream soup with the aid of a blender.
7
Add milk and salt and pepper to taste.
CategorySoupCookingVenezuelan
Ingredients
½ kilo pumpkin, peeled and seeds, in pieces
1 medium potato, peeled and sliced
3 stalks green onions (without roots or tips), ground beef
½ chopped onion
½ chopped celery stalk
1 clove of garlic
1 tablespoon chopped parsley leaves, or to taste
2 tablespoons chopped coriander leaves, or to taste
Salt and pepper to taste
2 tablespoons butter
4 cups of soup or broth or water (can meat or spices are)
½ cup milk