Ingredients:
- about 250 gr.
pumpkin - 4 or 5 carrots
- a medium glass of vegetable broth
- 1 tablespoon curry
- 3 tablespoons olive oil
- 1 clove garlic
- salt and pepper
Wash and peel the carrots and squash, and cut into medium pieces.
Heat oil in a saucepan over low heat and saute the minced garlic. Add the chopped carrot and pumpkin and rehogalo few minutes. Stir in broth and spices.
Cover it and cook over low heat until broth is almost the pieces are tender.
whisk and serve (warm in winter and cool in summer).
can be served as an accompaniment to rice dishes for example.
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