Pumpkin Con Verduras
A heart-warming, nourishing meal. I used an already prepared pumpkin soup that I froze some time ago. But you can also make few servings of pumpkin soup for today's lunch, store the excess in your freezer and make this dish another day. ;)
INGREDIENTS
For 3 people:
sweet potatoes (3 medium)
a green bell pepper
a yellow bell pepper
canned brown beans (250 g)
pumpkin soup - prepared in advance / from your freezer (approx. 700 ml)
roasted hazelnuts (a handful)
soaked sun-dried tomatoes (3)
salt
curry
turmeric
SESTAVINE
Za 3 osebe:
sladek krompir (3 medium)
zelena paprika
rumena paprika
rjav fižol iz konzerve (250 g)
bučna juha - pripravljena vnaprej / iz zamrzovalnika (cca. 700 ml)
praženi lešniki (pest)
namočeni suhi paradižniki (3)
sol
curry
kurkuma
Method
PUMPKIN CON VERDURAS
Defrost / heat the pumpkin soup in a pot. Wash the peppers and cut them into square pieces. They can be quite thick. Add them to the soup along with the beans that you washed over the colander beforehand. Cook over medium heat - the mixture should boil gently. Put the hazelnuts in a food processor and blend until coarsely chopped. Add them to the other ingredients in the pot. Slice the sun-dried tomatoes (which you have soaked in warm water beforehand) into thin pieces and add them to the pot. Cook for another 20 minutes or so. Add salt according to your taste.
SWEET POTATOES
Wash them well, cut them in half, place them on a parchment paper and sprinkle with some turmeric and salt. Bake at 190°C for about 20 minutes. Then flip the halves and bake for another 15-20 minutes - until soft on the inside and crispy on top.
