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Pumpkin velvet, corn, potatoes and paprika

ingredients

servings

2

Iodized salt

to taste

Vegetable broth

to taste

Spicy paprika

to taste

Onions

1 half

Extra virgin olive oil

1 spoon

Potatoes

200 grams

Pumpkin

200 grams

Canned sweet corn, without salt

100 grams

soups from Italy

Pumpkin velvet, corn, potatoes and paprika

Pumpkin velvet, corn, potatoes and paprika

vegan source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin velvet, corn, potatoes and paprika

A simple and nutritious dish with pumpkin, corn and potatoes, suitable for both large and young

Pumpkin velvet, corn, potatoes and paprika step 1

step 1

First, finely chopped the onion (white or golden) so I moistened it in a non-stick pot in which I slightly grew the egg oil, stewing with a couple of tablespoons of broth

Pumpkin velvet, corn, potatoes and paprika step 2

step 2

In the meantime, I reduce the pumpkin and potatoes that have been previously blocked and peeled

Pumpkin velvet, corn, potatoes and paprika step 3

step 3

Once the onion has become transparent, add the pumpkin and the potato, I tast it for about a minute, cover with the vegetable broth, put the lid and cure for about 10-15 minutes

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Pumpkin velvet, corn, potatoes and paprika step 4

step 4

As soon as the potatoes appear soft add the corn, I go for another 5 minutes, then add the paprika to taste, salt and salt with the minipimer

Pumpkin velvet, corn, potatoes and paprika step 5

step 5

Serve immediately my velvety pumpkin, potatoes, corn and paprika, enriched with fresh cheese, an egg yolk and homemade croutons

Pumpkin velvet, corn, potatoes and paprika step 6

step 6

Enjoy your meal!

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