Servings:
4
Prep time:
25
Cooking time:
30
INGREDIENTS
- - 600 g of pumpkin
- - 6 carrots
- - 2 small onions
- - 1 liter of vegetable stock
- - 1 tablespoon extra virgin olive oil
- - 2 tablespoons grated fresh ginger
- - 2 teaspoons tangerine peel
- - clementine
- - salt
- - coriander
INSTRUCTIONS
- Wash and scrape the carrots, cut into chunks and place in a pot with the pumpkin, onions, peeled and sliced 8 dl of broth. Cover and cook over a low heat for about 20 minutes.
- Mash, adding, if necessary, more broth. The soup should be average creamy. Unite the ginger, oil, salt, and continue cooking for another 7-8 minutes. Just before turning off add the clementine juice. Check again the salt.
- Serve the soup garnished with a sprinkle of grated clementine zest and a few leaves of coriander.
- You can increase the amount of ginger (especially if you want to use the soup for antiinfluenzali purposes) and / or vary the amount of clementine zest, or add a pinch of cinnamon. Excellent adding toasted croutons and rubbed with a lemon.
