INGREDIENTS 4 people
• 1 kg of peeled pumpkin without the seeds and cut dice
• 1 medium leek in slices
• 4 cloves of garlic, mashed
• 2 teaspoons of root fresh striped ginger
• 1.5 liters of broth vegetables • 2 tablespoons of olive oil olive
• Juice and lime peel al taste
• Fresh salt and pepper ground
PREPARATION
- Heat the olive oil in a skillet or saucepan. Add the pumpkin and
leek, and sauté for a few minutes. Add the garlic, ginger, a dash of
broth and continue sautéing the ingredients until the leek is soft. - Add the rest of the broth and bring to a boil. Simmer for about 10
minutes or until squash is done but not completely falling apart. - Remove from the heat, add lime juice and a pinch of the zest and season to the
taste.
