500 g pumpkin
2 red peppers
3 tbsp peanut oil
1-2 tsp harissa or chill (depends on your taste)
juice of half of lemon
salt
Preheat the oven to 220 degrees. Peppers and pumpkin bake about 30 minutes.
Hot peppers close to 15 minutes in bag, it will be easier to peel them.
Put in the blender all ingredients: pumpkin (without the skin), peppers, oil, harissa, salt and lemon juice. Blend on the smooth fluffy cream.
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