4 cups of water
1/4 cup of butter
2 tablespoons of grated ginger
1 kg of pumpkin without skin and seeds
3 red bell peppers without skin and seeds
1 medium onion, chopped
Salt to taste
Soy sauce
4 tablespoons of soy sauce (shoyu)
3 tablespoons of apple cider vinegar
2 tablespoons of sugar
1/2 tablespoon of butter
For decoration
Thin slices of green bell pepper
4 cups of water
1/4 cup of butter
2 tablespoons of grated ginger
1 kg of pumpkin without skin and seeds
3 red bell peppers without skin and seeds
1 medium onion, chopped
Salt to taste
Soy sauce
4 tablespoons of soy sauce (shoyu)
3 tablespoons of apple cider vinegar
2 tablespoons of sugar
1/2 tablespoon of butter
For decoration
Thin slices of green bell pepper
1
In a pot, melt the butter over high heat
Add the onion and cook for seven minutes, stirring occasionally, or until it becomes very soft
2
Add the pumpkin and red bell peppers in chunks, stir well, and cook for another ten minutes, stirring occasionally
Add the water, cover, and simmer for 25 minutes or until the pumpkin and red bell peppers become tender
3
Remove from heat and blend in a blender until it becomes slightly thick
Return to heat, add the ginger, and season with salt
Stir well
Molho
1
In a pot over high heat, combine the sugar and butter, stirring, until the butter melts and the sugar caramelizes
2
Add the apple cider vinegar and soy sauce slowly, stirring occasionally, and let it simmer for three minutes or until it becomes dark and thick
Remove from heat
Assembly
Distribute the soup into individual bowls and, on top, arrange three thin slices of green bell pepper
Carefully pour the soy sauce in a design
Serve hot.
