Ingredients

• 1/2 white or red onion
• 4 cloves of garlic
• 1 Tbs grated ginger
• 1 cup chopped pumpkin
• A few noodles
• 1/2 cup cooked fresh white beans
• 1/2 cup fresh corn
• 2 small potatoes
• Salt to taste
• Water

Preparation

1. In a blender, add the onion and garlic without water, until a paste remains.
2. Put this mixture liquefied in a pot with a little olive oil and fry it a little, adding the water before it darkens (it can burn easily).
3. When the water begins to boil, cook the squash and the potatoes along with the ginger.
4. When the squash is starting to soften, place the pasta and fresh white beans already cooked.
5. Finally, add the fresh corn and salt to taste and let it cook for 5 more minutes.
6. Serve the soup hot.