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Deborah

Deborah Dana

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Recipe of Cream of Chicharo, Pumpkin and Mint
Recipe

Cream of Chicharo, Pumpkin and Mint

45 min
Easy
22
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A rich soup of pea and squash with a different touch of mint.
Learn more about Deborah Dana

Ingredients

6 servings
  • 2 cups of pea Tender
  • 6 pieces of pumpkin
  • 1 bunch of mint cool
  • 2 cups of Water
  • 1/2 Cup of cream
  • 1 tablespoon of Salt
  • 1 teaspoonful of black pepper
  • 1/4 of piece of onion chopped
  • 3 spoonfuls of olive oil

    Preparation

    In a large pot heat the oil and fry the chopped onion until it is translucent.
    Add salt, pepper and mint and cook for 1 minute more.
    Add the pea and chopped pumpkin and water and boil until the vegetables are well cooked.
    The soup is placed in the blender and liquefied well.
    The soup is returned to the pot, the cream is added and heated.

    PRESENTATION

    Serve hot with mint leaves.

    TIPS

    Be careful at the time of liquefying, strongly hold the lid so that it does not explode by steam.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    67.6
    kcal
    3.4%
    Carbohydrates
    12.0
    g
    4.0%
    Proteins
    4.5
    g
    9.0%
    Lipids
    0.3
    g
    0.5%
    Fiber
    4.2
    g
    8.5%
    Sugar
    4.7
    g
    5.3%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (3)
    Diana Osorio
    22/01/2014 17:24:46
    FÁCIL Y RÁPIDA QUE RICA PARA COMPARTIR CON TODOS
    Alejandro Dominguez Rivera
    21/01/2013 00:31:38
    muy apetitosa cada ves mas me gusta todo esto :)
    Ana Vanessa Lopez Camacho
    17/01/2013 15:34:50
    mas omenos rico para todas las familias

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