Warm pumpkin, orange and ginger soup
Ingredients (serves 2)
- 150 g pumpkin
- 150 g carrot
- 1 orange
- 100 g leek
- 1-inch fresh ginger
- Extra virgin olive oil
- Pumpkin seeds
- Black pepper
- Salt (skip in case of hypertension or fluid retention)
Method
- 1. Peel and cut the ginger into thin slices.
- 2. Peel the pumpkin and the carrot and cut into small pieces.
- 3. Cut the leek and sweat at low heat in a pot with a bit of oil for about ten minutes.
- 4. Add the pumpkin, carrot, and ginger. Cover the vegetables with water and simmer at low temperature.
- 5. Once cooked, remove the ginger, add the juice of half an orange, and blend everything together.
- 6. Add a splash of olive oil, salt and pepper and blend again so the soup becomes very smooth. If desired, strain the soup so it becomes even smoother.
- 7. Serve the soup and decorate with a few slices of orange or orange zest, and some pumpkin seeds.
- 8. Finish with a few drops of olive oil.
