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Recipe

Conchitas with Celery and Pumpkins

15 mins
30 mins
Low
2
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Homemade soup to enjoy as an entry in a meal, in particular we love to accompany it with chicken pancakes with potatoes or fried potato taquitos with tuna to compensate a little the dryness of these dishes.

Ingredients

5 portions
  • 1 package pasta, for large shell soup
  • 1 branch celery
  • 3 pumpkins, Italian
  • 1 red pepper
  • 1 branch epazote
  • chicken soup
  • salt, to taste
  • 1/4 onions
  • 250 milliliters tomato sauce
  • squash blossoms, and tender pumpkin sprouts (optional)
  • 1 tablespoon oil
  • fresh creams

Preparation

Sauté the onion until it is in oil and leave until it turns crystalline. Add soup paste and fry until golden brown.
Chop the celery, pumpkin and pepper, if it is obtained by being season, add pumpkin flower with everything and the buds have previously removed the heart of the flowers.
Boil the chicken broth together with the onion and the pasta, once the first boil is gone, add the epazote sprig, salt to taste and the tomato sauce. Let boil all for 20 minutes and serve hot.

PRESENTATION

Serve hot in a deep dish. It can be accompanied with fried tortilla chips and garnish with a splash of cream on the surface.

TIPS

Add a touch of chipotle pepper before it boils, this lifts the taste of the pumpkin.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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