Pumpkin and ginger soup


• 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


  1. 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.
  2. 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.
  3. Remove from the heat, add lime juice and a pinch of the zest and season to the

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