Pumpkin, carrots and ginger creamy velouté
For those like us that Halloween doesn’t scare them but puts them on appetite here is a hot and delicious vitamin boost, which is prepared in 15 minutes. The extra touch? The freshness of ginger. To serve, by contrast, with a fresh White Centine.
Ingredients for 4 portions
• 3 clean carrots cut into cubes
• 800g of clean pumpkin, cut into cubes
• 2 tbsp of Extra Virgin Olive Oil
• 2 tsp of grated fresh ginger
• 1l of hot vegetable broth (or water)
• Leaves of fresh basil
• Salt and pepper
Preparation: 15 minutes
Heat a saucepan over medium heat and sprinkle it evenly with 2 tablespoons of oil. Add carrots, pumpkin and ginger and let it brown for a few minutes. Add the boiling water (or vegetable broth), cover with a lid and bring to a light boil. Cook for 10 minutes, then season with salt and pepper to taste. Remove two cups of broth from the pot and set aside. Transfer all the ingredients to a blender or food processor and blend until a creamy velouté is obtained, adding the broth put aside a little at a time, until the desired consistency is obtained. Serve the soup with a drizzle of raw oil and decorate with fresh basil leaves as you prefer
Tip: To give a spicy note, add a pinch of nutmeg, sumac, cumin, or za’atar (spices that you can find in many ethnic supermarkets).