Today we are preparing a stunning corn and pumpkin soup.
Bright, full of vitamins, simple and very tasty.
It would seem that it is special? All!
Consisting of a small amount of ingredients, thick due to the corn flour, slightly sweet due to the pumpkin, and it has a pleasant corn flavour.
It is worth mentioning also that the orange peel gives the soup a unique, very original shade. Do not panic, it comes out much tastier and more fragrant!
Be sure to add it!
Ready? Set? Let’s go cooking!
We will need:
500-600 ml. water or broth
1/4 large red sweet pepper
1/2 big stick of celery
1 cup of pumpkin
1-1/4 cups of frozen corn (I use white)
2 tbsp. of corn flour
1/4 tsp. of chili pepper
1/2 tsp. of paprika
Orange peels (optional)
Salt to taste
Vegetable oil for frying (I use canola oil)
Cut all the vegetables into small cubes, add to the pan with vegetable oil and fry for 5 minutes.
Add the corn. It can be any: yellow or white.
The latter has a more delicate taste.
Stew a little.
Cover with broth and cook for 10 minutes.
Add the corn flour and let boil for 3 more minutes.
Cover and cool.